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Tailgating Jalapeno Artichoke Dip recipe. Make it in the oven OR take it tailgating and cook it on your camp-stove. Creamy and full of flavor with a spicy kick, this dip will be the hit of the party! 

Tailgating Hot Jalapeno Artichoke Dip

Tailgating Hot Jalapeno Artichoke Dip recipe. Make it in the oven OR take it tailgating and cook it on your camp-stove. Creamy and full of flavor with a spicy kick, this dip will be the hit of the party! 

Servings 12

Ingredients

  • 2 8 ounce packages cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 cups Monterrey jack cheese, shredded
  • 14 ounce can artichoke hearts, drained and chopped
  • 4 ounces canned jalapenos, finely chopped
  • pinch salt and pepper to taste

Instructions

  1. Combine all ingredients in a cast iron skillet. except leave 1/2 cup cheese to add at the end. Mix well. 

  2. Sprinkle remaining cheese over the top. 

  3. Cook over camp stove on low until the ingredients start to bubble. Stir until cooked through. 

  4. Serve!

  5. Note - if you want to make this on the stove or oven you can. You can make it in the skillet or in a casserole dish if you want to bake it in the oven. Bake it at 400-degrees until it's bubbly and cooked through. Cover it with aluminum foil before putting in the oven, to keep the cheese from making a crust over the top. 

  6. Note - You can make this with all of the jalapenos if you like a spicy dish. You can also add just the half of the jalapenos. Or you can also substitute the jalapenos out for green chilis for a more mellow dip.