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Chrissy's Easy Jalapeno Bacon Artichoke Dip

Chrissy's Easy Jalapeno Bacon Artichoke Dip

This is my version of Jalapeno Bacon Artichoke Dip that is addictive. It is a fun dish for any get together or holiday feast. I like it for girls night or football parties. 

This can be spread on french bread and baked like cheesy dip bread, it can be put into a bread bowl for parties or holidays, or simply served in an iron skillet or baking dish with baguettes or wheat crackers like triscuits.  


1/2 cup thinly sliced chives or green onions green part only.
2 teaspoons minced garlic
1/2 teaspoon nutmeg
1/2 cup chopped cooked bacon (real bacon pieces)
2 (14 ounce) cans marinated artichoke hearts, drained
1 small jar of pickled jalapeno slices (reserve 12 for garnishing)
3 8 oz boxes of softened cream cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 teaspoon ground black pepper


Start by softening your cream cheese and putting it in a large mixing bowl. I soften mine in the microwave 10 seconds at a time until soft or leave it out for a while on the counter until soft. 

Next puree your artichoke hearts, and jalapeno's in a blender or food processor. (reserve 8-12 jalapeno slices to garnish top)

Lastly add all your ingredients into your softened cream cheese and fold until everything is well incorporated. Spread out evenly into baking pan. I use a 12" iron skillet or a casserole dish. Garnish the top with black pepper and your reserved jalapeno slices. Cover with aluminum foil. Remove foil last 10 minutes to brown the top. 

Bake at 350 degrees F for 60 minutes

let stand 5 minutes and serve! 

Game Day Ideas!