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TriBeCa Artichoke Dip

4

55 min

TriBeCa Artichoke Dip

TriBeCa Artichoke Dip Photo 1

Time

55 min

Serving

6 persons

Calories

284

Rating

4.00★ (9)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • ½ cups quartered artichoke hearts in water: 1 piece (chopped)
  • mayonnaise: 0.75 cup
  • mozzarella cheese: 0.75 cup (shredded)
  • white onion: 0.5 piece (chopped)
  • Parmesan cheese: 0.5 cup (grated)
  • pickled jalapeno peppers: 0.25 cup (chopped)
  • salt: 1 tsp (to taste)
  • ground black pepper: 1 tsp (to taste)
  • pinches paprika: 2 piece

Metric Conversion

Stages of cooking

TriBeCa Artichoke Dip Photo 21
TriBeCa Artichoke Dip Photo 32
TriBeCa Artichoke Dip Photo 43
  1. Preheat oven to 350 degrees F (175 degrees C).
    TriBeCa Artichoke Dip Photo 2
  2. 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.
    TriBeCa Artichoke Dip Photo 3
  3. Bake in preheated oven until hot and beginning to set, about 25 minutes. Cool at least 15 minutes before serving.
    TriBeCa Artichoke Dip Photo 4

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