Name: TriBeCa Artichoke Dip recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 980.7 mg sugar: 1 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

6 servings

Recipe Note

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.

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