Cheesy, creamy, and baked until hot and bubbly, Roasted Jalapeno and Artichoke Dip is one of those dips you need to prepare for game day, an evening with friends, or a quiet movie night at home with family.
Wash the jalapenos and place them on a baking sheet. Drizzle with olive oil and toss to coat. Place under the broiler for 3-5 minutes or until blackened. Remove from oven and transfer to glass bowl. Cover with plastic wrap and set aside. Preheat oven to 350°F.
Drain artichoke hearts and squeeze out the extra liquid. Chop into small pieces. Set aside.
In a mixing bowl, use a hand-held mixer to beat the cream cheese until smooth.
Add the sour cream, mayonnaise, garlic powder, onion powder, salt, and ground black pepper. Beat until well combined with the cream cheese.
Once the jalapenos are cool to the touch, cut off the stem and remove the blackened/charred skin. It won’t all come off, just remove what you can.
If you want a spicy dip, chop the jalapenos finely along with the seeds. If you want a milder dip, remove the seeds and finely chop the jalapeno flesh.
Add the jalapenos, artichoke hearts, and two cups of the cheese to the cream cheese mixture. Use a spatula to combine.