Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 6 ounces marinated artichoke hearts, drained and coarsely chopped
- 1/4 cup finely chopped red bell pepper
- 10 pickled jalapeño slices, drained and chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese, divided
- 1/3 cup panko bread crumbs
- Water crackers or sturdy crackers, for serving
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9-inch glass pie plate or similar baking dish with cooking spray.
- In a medium mixing bowl, stir together the softened cream cheese and mayonnaise until smooth and creamy.
- Add the chopped artichoke hearts, red bell pepper, jalapeños, garlic powder, kosher salt, and black pepper. Mix until evenly combined.
- Reserve 1 tablespoon of the Parmesan cheese for the topping. Stir the remaining Parmesan into the dip mixture.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the top with the panko bread crumbs and the reserved tablespoon of Parmesan cheese.
- Bake for about 20 minutes, or until the top is lightly golden and the dip is heated through.
- Remove from the oven and let cool slightly. Serve warm with crackers.
Notes
- Make it spicier by adding extra chopped jalapeños or a small spoonful of the pickling liquid.
- Swap the cheese with shredded mozzarella or Monterey Jack for a different flavor.
- Add fresh herbs like chopped parsley or chives for freshness.
- For a lighter texture, replace part of the cream cheese with plain Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat at 350°F (175°C) for 10–15 minutes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 205
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
