Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 0.5 cup real mayonnaise
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 14 oz canned artichoke hearts, drained and roughly chopped
  • 0.25 cup pickled jalapeños, finely diced
  • 0.25 cup fresh scallions, thinly sliced
  • 1 cup shredded mozzarella cheese, divided
  • 0.5 cup freshly grated parmesan cheese
  • 0.25 cup pepper jack cheese

Instructions:

  1. Preheat the oven. Set your rack to the middle position and heat to 375°F.
  2. Prep the artichokes. Drain the 14 oz of artichokes and chop them into roughly half inch pieces. Press them between paper towels until they feel mostly dry to the touch.
  3. Cream the base. In your mixing bowl, beat the 8 oz softened cream cheese, 0.5 cup mayo, and 0.5 cup sour cream until no large lumps remain.
  4. Season the mixture. Stir in the 1 tsp garlic powder and 0.5 tsp onion powder.
  5. Add the texture. Fold in the chopped artichokes, 0.25 cup diced jalapeños, and 0.25 cup sliced scallions.
  6. Incorporate the cheese. Stir in 0.5 cup of the mozzarella, the 0.5 cup parmesan, and the 0.25 cup pepper jack.
  7. Transfer to dish. Spread the mixture evenly into your baking dish, smoothing the top with your spatula.
  8. Add the topping. Sprinkle the remaining 0.5 cup of mozzarella over the surface.
  9. Bake the dip. Place in the oven for 20 minutes until the edges are bubbling and the top is golden brown.
  10. Rest before serving. Let the dish sit for 5 minutes.