TriBeCa Artichoke Dip

TriBeCa Artichoke Dip

TribecaChef 0

"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 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 981 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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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.

Reviews

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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 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 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. 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...

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