Artichoke & Jalapeno Dip

Artichoke & Jalapeno Dip

This is a “chunky” dip that can be made as spicy hot as you want! This is a crowd pleaser! I ALWAYS come home with an empty dish! My husband says this dip would be good on a car bumper!


  • 1 (4 oz) jar chopped pimentos
  • 1 ( 14 oz.) can artichoke hearts, drained & diced
  •  1 1/2 c. mayonnaise
  • 1 ( 7 oz) cans diced green chilies
  • 6-8 fresh jalapenos less if you don’t like it hot
  • 4 oz. Monterey Jack cheese, grated
  • 1/2c. Parmesan cheese ( the grated kind)
  • Additional Parmesan cheese to cover


Spray 1 1/2 qt casserole dish with Pam.

Drain and reserve 2 teaspoons of pimiento. Mix remainder pimiento, artichokes, mayonnaise,, green chilies, jalapenos, Monterey Jack cheese and 1/2 cup Parmesan cheese. Spoon into a shallow casserole ( 1 ½ quarts) Sprinkle with additional parmesan cheese and pimientos. Bake uncovered at 325 degrees for 30 minutes or until bubbly.

Note: You may use canned jalapenos instead of fresh. The canned jalapenos are not hot.

Serve with crackers or baguette bread slices

This will serve quite a few people.

Leave a Reply