Warm Artichoke Dip with Scallions and Jalapenos

Lynnda Cloutier


There are so many versions of hot artichoke dip. But using cream cheese for part of the mayo makes this one different. Serve it with crisp raw veggies, pita chips or baguette slices or maybe melba toast or crackers.

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scallions, coarsely chopped
1 1/2 tsp
coarsely chopped pickled jalapeno pepper
garlic clove, cut into 2 to 3 pieces
dash salt
4 oz
cream cheese, cut into pieces, room temperature
1/2 c
freshly grated parmesan cheese
1/4 c
1/2 tsp
fresh lemon juice
dash of cayenne pepper
1 can(s)
artichoke hearts, drained, 14 oz

Directions Step-By-Step

Preheat oven to 400.
In food processor, mix scallions, pickled jalapeno, garlic and salt. Pulse until scallions are finely chopped.
Add cream cheese, all but 1 T. of the Parmesan cheese, the mayonnaise, lemon juice, and cayenne. Puree until smooth.
Add the artichokes and pulse until coarsely chopped. Scrape mixture into a 2 cup gratin or other shallow ovenproof baking dish. Sprinkle reserved 1 T. Parmesan cheese over the top.
At this point, the dip can be covered with plastic wrap and refrigerated for up to 24 hours before baking. Shortly before serving, bake for about 20 minutes until dip is lightly browned on top and bubbly hot. Let cool slightly before serving.
Great Party Dip

About this Recipe

Course/Dish: Vegetable Appetizers