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TriBeCa Artichoke Dip

Rated as 4.62 out of 5 Stars

"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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55 m servings 284
Original recipe yields 6 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in preheated oven until hot and beginning to set, about 25 minutes. Cool at least 15 minutes before serving.

Nutrition Facts

Per Serving: 284 calories; 26.1 6.1 7.5 25 981 Full nutrition

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Read all reviews 8
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I took this to an Open House party on Christmas and it was a big hit. The only addition I made to it was that I sprinkled extra Parmesan Cheese on top before baking. Will be making this again ...

Made this for Recipe Group...We loved this! I added a bit less salt and pepper and used Hellmann's light mayo, but those were my only changes. Very tasty! I will be making this again~YUM! Thanks...

Made for Recipe Group. This is good, almost too spicy from the jalapenos and I cut it in half. Thanks for the recipe!

This was good, but I made a couple tweaks to it the second time, which suited my taste better. The first time, I used the suggested teaspoon of salt which was way too salty for my taste, given ...

THIS IS GOOD STUFF!! -- I made this the first time exactly as written. I've made it several more times since. based on the suggestion from TribecaChef, who submitted the recipe, I've sub'd can...

Delicious! I will half the jalapeños next time. It was a little spicy for some folks. Fast & easy to prepare.

This is good. When I make it again I will add more jalapenos. Thank you TribecaChef.

Recipe Group Selection: 22, December 2012 ~ I didn’t get this recipe made during the week of its selection, but still wanted to make and review. Boy, am I glad I did. I made a half batch to t...