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Re-post By Request 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 cheesy gooey addictive dip can be spread on burgers, 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 Triscuit's.  


1/2 cup thinly sliced chives or green onions green part only.
2 teaspoons minced garlic
1/2 cup chopped cooked bacon (real bacon pieces)
2 (14 ounce) cans or jars of marinated artichoke hearts, drained

1 small jar of pickled jalapeno slices (reserve 12 for garnishing) For mild version use 1 large can of Ortega chili's

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

Baguettes, or Triscuit Crackers Original or black pepper flavor. 


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! Watch it vanish!



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