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My review
TriBeCa Artichoke Dip
TribecaChef
"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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Ingredients
55 m servings 284 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 284 calories; 26.1 g fat; 6.1 g carbohydrates; 7.5 g protein; 25 mg cholesterol; 981 mg sodium. Full nutrition
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Reviews
Read all reviews 8Most helpful
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12/26/2012
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 ...
12/24/2012
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...
1/1/2013
Made for Recipe Group. This is good, almost too spicy from the jalapenos and I cut it in half. Thanks for the recipe!
10/28/2014
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...
4/21/2013
Delicious! I will half the jalapeños next time. It was a little spicy for some folks. Fast & easy to prepare.
12/28/2012
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 ...
12/17/2012
This is good. When I make it again I will add more jalapenos. Thank you TribecaChef.