In a medium bowl combine artichoke hearts, mayonnaise, cheese, jalapeños, and garlic. Mix gently. Spoon into prepared dish.
Brush the bread slices with the olive oil and lay out on a baking sheet.
Bake dip and bread slices for 20 to 30 minutes until the dip is bubbly and the bread is crisp. Serve immediately.
Nutritional values are approximate and are based on ⅙ of the recipe. Refrigerate leftovers promptly and use within 4 days.Ideas for using up any leftover dip: toss with pasta, top on pizza, fold into a sandwich, or roll into a wrap. Substitutions:
Toasted baguette makes a great dipper for this Jalapeño Artichoke Dip, but you can also use melba toast, pita chips, bagel chips, crostini, or shepherd bread.
You can use canned, frozen, or marinated artichoke hearts in this dip. If using frozen, thaw and drain well prior to prepping.
Instead of Parmesan, you can use Asiago or Romano cheeses.