TRIBECA ARTICHOKE DIP

TriBeCa Artichoke Dip image

This was my secret recipe and now I am sharing with the universe. Enjoy! I always recommend low-sodium salt and cracked black pepper or peppercorns. Green chiles can be substituted for pickled jalapenos. This is great for a dip with seasoned crackers, chips, or vegetables.

Provided by TribecaChef

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ cups quartered artichoke hearts in water, drained and chopped
¾ cup mayonnaise
¾ cup shredded mozzarella cheese
½ white onion, chopped
½ cup grated Parmesan cheese
¼ cup chopped pickled jalapeno peppers
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
2 pinches paprika

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix artichoke hearts, mayonnaise, mozzarella cheese, white onion, Parmesan cheese, jalapeno peppers, salt, and black pepper in a bowl; spread into a baking dish. Sprinkle paprika over the artichoke mixture.
Bake in preheated oven until hot and beginning to set, about 25 minutes. Cool at least 15 minutes before serving.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 6.1 g, Cholesterol 25.4 mg, Fat 26.1 g, Fiber 1.5 g, Protein 7.5 g, SaturatedFat 5.9 g, Sodium 980.7 mg, Sugar 1 g