TriBeCa Artichoke Dip Recipe - Allrecipes.com
TriBeCa Artichoke Dip Recipe
  • READY IN 55 mins

TriBeCa Artichoke Dip

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    55 mins

Directions

  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.
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Reviews More Reviews

Dec 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 soon!

 
Dec 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 for sharing. :)

 

7 Ratings

Apr 21, 2013

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

 
Jan 01, 2013

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

 
Dec 17, 2012

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

 
Jan 31, 2013

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 take to game night using jalapeños in half the dish and without in the other half. I really enjoyed the jalapeño portion. Everyone enjoyed this and I will be making it again for Super Bowl Sunday. Thanks TribecaChef for sharing, this is a very good artichoke recipe.

 
Mar 03, 2014

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 the salty flavor already in the cheese. I cut it down to just a pinch. I also used 1/2 cup of mayo and 1/4 cup of sour cream. I don't know if that really did anything to the flavor, but it seemed less heavy to me. Otherwise, this was great!

 

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Nutrition

  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 26.1 g
  • 40%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 981 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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