Roasted Jalapeno and Artichoke Dip

Cheesy, creamy, and baked until hot and bubbly, Roasted Jalapeno and Artichoke Dip is one of those dips you need to prepare for game day, an evening with friends, or a quiet movie night at home with family.

ROASTED JALAPENO AND ARTICHOKE DIP

Here’s another one of those recipes that really shouldn’t be a recipe at all. It’s more of an assembly type recipe. That just means that no skill is needed. Anyone – and I mean anyone! – can make this dip. It’s so easy, very budget-friendly, and the taste is phenomenal.

Every year on Christmas Eve, I make at least two baked dips. This is one of the two I made this past year. We all loved it! It’s hard to find a baked dip that we all agree on. But, we absolutely loved this Baked Goat Cheese in Marinara Sauce Dip!

Roasted Jalapeno and Artichoke Dip can be spicy or mild. That all depends on you. We’ll touch on that later. It’s also easy to store the leftovers. I make a huge batch and then just re-heat it later. One can never have too much of this dip!

HERE’S WHAT YOU’LL NEED:

1. Jalapenos – These are roasted and charred beforehand. They give the dip a great spicy and smoky flavour.
2. Artichoke Hearts – I just use the canned type. If you can, avoid purchasing the marinated type. They tend to have a vinegary taste which makes the dip slightly bitter.
3. Cream Cheese – The cream cheese in this recipe is very forgiving. You can use full fat, light, or even whipped/spreadable. Just make sure you have a full eight ounces.
4. Sour Cream – Like the cream cheese, any percentage of fat will do. I like to use full fat sour cream. Light sour cream will make the recipe just a bit runnier, which is fine. But, be fair warned.
5. Mayonnaise – A cheesy, creamy dip is no time to think of low fat. Use regular mayonnaise for best results.
6. Spices and Seasonings – To add punch and depth, we’ll add in some garlic powder, onion powder, a little bit of salt, and lots of ground black pepper.
7. Cheese – You’ll need three cups of cheese. For the purpose of keeping this recipe quick and easy, use the pre-shredded cheese in the dairy section.

HOW TO PUT IT ALL TOGETHER:

1. Wash the jalapenos and place them on a baking sheet. Drizzle with olive oil and toss to coat. Place under the broiler for 3-5 minutes or until blackened. Remove from oven and transfer to glass bowl. Cover with plastic wrap and set aside.
2. Drain artichoke hearts and squeeze out the extra liquid. Chop into small pieces. Set aside.
3. In a mixing bowl, use a hand-held mixer to beat the cream cheese until smooth.
4. Add the sour cream, mayonnaise, garlic powder, onion powder, salt, and ground black pepper. Beat until well combined with the cream cheese.
5. Once the jalapenos are cool to the touch, cut off the stem and remove the blackened/charred skin. It won’t all come off, just remove what you can.
6. If you want a spicy dip, chop the jalapenos finely along with the seeds. If you want a milder dip, remove the seeds and finely chop the jalapeno flesh.
7. Add the jalapenos, artichoke hearts, and two cups of the cheese to the cream cheese mixture. Use a spatula to combine.
8. Transfer mixture to an oven-proof baking pan.
9. Top with the remaining cheese.
10. Bake for 25 minutes. Serve immediately.

SERVING UP YOUR DIP

Whenever I make this dip, there are three dippers that I have to have with it. First, and probably the most common, is Tostitos. I love to set the dip out with bowls or platters of dippers surrounding it. One of those has to be nacho chips.

Like most things in our family, we all differ greatly on which nacho chips are the best. John.e likes the black bean and garlic type. McKenna loves the plain rounds. I told you she loves simple flavours; nothing too complex. As for me, I prefer the jalapeno or the lime flavours.

Next, there must be triscuits. We always have a few boxes of those in the pantry. Plain or low sodium is the best in my opinion. They are so great paired with this Chili Cheese Dip.

Lastly, I gotta have grilled baguette. I like to slice the baguette thinly and drizzle it with a little bit of olive oil. Sometimes, I brown the slices under the broiler in my oven. But, most times, I use my grill pan or my panini press to get some nice grill marks.

REHEATING LEFTOVER DIP

In the rare instance that you have any of this dip leftover, don’t fret. Once it’s completely cooled, transfer it to a food-safe container with a tight lid. Pop it in the fridge and that’s it. It will be fine there for 3-5 days.

Once you want to re-heat it, pop it back into an oven-safe dish. Flatten it down slightly with a spatula. I like to add a bit more fresh cheese to the top. Then, I bake it on 350 degrees F again for 20 minutes or so. It’s just as good as it was the day you made it!

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