Baked Jalapeño Artichoke Dip

Name: Baked Jalapeño Artichoke Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Cuisine: American
Ingredients: 2 oz Artichoke Hearts (2- 12 oz jars marinated artichoke hearts drained and chopped — up to 12); 1 cup Parmesan Cheese (1 cup grated parmesan cheese); ¾ cup Mayonnaise (3/4 cup mayonnaise); 1 cup Swiss Cheese (1 cup shredded swiss cheese shred fresh from block); 3 pieces Scallion (3 green onions sliced thin); 4 oz Green Chili (4 oz can diced green chilis drained); 1 tbsp Jalapeño (1 tbsp diced jalapeños in the jar); 1 piece French Boule (1 Boule bread loaf *optional for baking in a bread bowl with bread cubes (not included in nutrition info)) — optional

Baked Jalapeño Artichoke Dip - Appetizer (American)

40 minAmerican

Servings10

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Steps

1Preheat the oven to 350 degrees and spray an 8" by 11" casserole pan with olive oil. Set aside or follow the next step for baking in a bread bowl.
2If you are baking in the bread bowl, cut the top off the bread loaf and scoop out the center, leaving a ½ inch shell. Set the hollowed-out loaf aside and cut the remaining bread into 1 ½ inch cubes. Spread out on a baking sheet, spray with a little olive oil spray, and broil the cubed bread for 2-3 minutes (watching carefully so it doesn’t burn). You just want it lightly golden on the edges and soft in the center. Set aside to cool.
3Mix all ingredients in the bowl of an electric mixer with a paddle or stir by hand to thoroughly combine.
4Pour mixture into the casserole dish or bread bowl placed on a baking sheet and bake at 350 degrees F for 25-30 minutes until bubbly and just lightly golden around the edges. I like to brush the edges of the bread bowl with butter or olive oil before baking, but this is optional.
5Serve with your favorite tortilla chips, crackers, sliced vegetables, or bread cubes.