Roasted Jalapeño and Artichoke Smetana Dip

Prep time: 10 min | Cook time: 20 min | Servings: 6

This crowd-pleasing bake balances the cool tang of smetana with the smoky heat of roasted jalapeños. A dusting of Tajín adds a bright, citrusy "secret" finish that cuts through the rich, golden Parmesan crust.

• Ingredients

  The Base

  • 400g (14 oz) canned artichoke hearts, drained and chopped

  • 100g (1/2 cup) pickled jalapeños, diced

  • 200g (3/4 cup) smetana or full-fat sour cream

  • 115g (1/2 cup) mayonnaise

  • 2 cloves garlic, minced

  • 5g (1 tsp) Tajín seasoning

  The Topping

  • 100g (1 cup) Parmesan cheese, finely shredded

  • 5g (1 tsp) Tajín seasoning (for dusting)

• Instructions

  1. Preheat your oven to 200°C (400°F).

  2. In a large bowl, combine 400g (14 oz) artichokes, 100g (1/2 cup) jalapeños, and 2 minced garlic cloves.

  3. Fold in 200g (3/4 cup) smetana, 115g (1/2 cup) mayonnaise, and 5g (1 tsp) Tajín until well incorporated.

  4. Transfer the mixture into a medium-sized ovenproof baking dish, spreading it into an even layer.

  5. Sprinkle 100g (1 cup) shredded Parmesan evenly over the top to cover the entire surface.

  6. Bake for 15 to 20 minutes until the cheese is bubbly and develops deep golden-brown spots.

  7. Remove from the oven and dust with the remaining 5g (1 tsp) Tajín while hot.

  8. Serve immediately with sturdy tortilla chips or toasted baguette slices.