This “Hot and Cheesy Artichoke Dip” is so good that it’s hard to quit eating it! It’s a little similar to it’s cousin Hot Spinach and Artichoke Dip! The big difference is that, of course, there is no spinach in this and this one has a little spicy kick to it! It’s perfect game day food or serve it at your next party or get together!
Here is what you will need:
1 (8 oz.) block of cream cheese, softened to room temperature
1 cup mayonnaise
1/2 cup sour cream
1/2 cup parmesan cheese, divided
1 cup mozzarella cheese
1 (4 oz.) can of green chiles, drained
2 Tbs. pickled jalapeno rings, diced
1/4 tsp. garlic powder
1/2 tsp. hot sauce (I used Tabasco sauce)
1 (14 oz.) can of artichoke hearts, drained and rough chopped
Preheat oven to 350 degrees.
In a mixing bowl, beat the cream cheese until light and fluffy and smooth. Beat in the mayonnaise and sour cream. Stir in half of the Parmesan cheese and the mozzarella cheese. Add the drained green chiles, jalapeno peppers, garlic powder and hot sauce. Stir to blend. Fold in the chopped artichoke hearts. I chop them up, but I like to leave them in nice size chunks so they don’t get lost in the mixture.
Pour the dip in a 1 1/2 quart casserole or dish sprayed well with nonstick spray. Sprinkle the top with the rest of the parmesan cheese. Place in the 350 degree oven and bake for 30 minutes or until hot and bubbly and just starting to brown.
I will warn you, this stuff is addictive it’s so yummy!