Jalapeño Artichoke Dip

why make this recipe

This dip is creamy, spicy, and easy to make. It works for parties, game day, or a snack. You can make it ahead and warm it up before guests arrive. If you like warm dips, you may also enjoy a rich seafood option like this cheesy shrimp crab bake dip.

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how to make Jalapeño Artichoke Dip

Make the dip in one bowl and bake it. Chop the artichokes and jalapeños small. Mix all dairy and cheeses until smooth. Bake until bubbly and light brown on top. See the full list and steps below.

Ingredients :

• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1-2 jalapeños, seeded and finely chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, mayonnaise, and jalapeños.
3. Mix well until all ingredients are well combined.
4. Add garlic powder, salt, and pepper, mixing to incorporate.
5. Transfer the mixture to an oven-safe dish and smooth it out.
6. Bake for 25-30 minutes, or until bubbly and golden on top.
7. Serve warm with tortilla chips, crackers, or sliced vegetables.

how to serve Jalapeño Artichoke Dip

Serve it hot in the baking dish or in a small bowl. Put chips, crackers, and cut veggies around it. It works well as a snack or appetizer. For a full party menu, pair with a sweet treat like Oreo dipped cookies for dessert.

how to store Jalapeño Artichoke Dip

Cool the dip to room temperature. Put it in an airtight container. Store in the fridge for 3–4 days. Reheat in the oven at 350°F (175°C) until warm, or microwave in short bursts. You can freeze the dip in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Jalapeño Artichoke Dip

• Use softened cream cheese for smooth mixing.
• Remove seeds from jalapeños for less heat.
• Stir the cheeses well so the dip is even.
• Taste and add salt or pepper at the end.
• Bake until the top is just golden for best texture.

variation (if any)

• Make it milder by using only one jalapeño or leaving seeds in.
• Add chopped spinach for a spinach-artichoke version.
• Use pepper jack cheese for extra heat.
• Swap Greek yogurt for sour cream for a tangier dip.

FAQs

Q: Can I make this dip ahead of time?
A: Yes. Mix it and keep it in the fridge. Bake when you are ready.

Q: Can I use fresh artichokes?
A: You can, but canned artichokes save time. If you use fresh, cook and chop them first.

Q: Is this dip gluten free?
A: The dip itself is gluten free. Check chips or crackers for gluten.

Q: How can I make it less spicy?
A: Use one jalapeño and remove all seeds and white ribs.

Q: Can I use low-fat dairy?
A: Yes, but the dip may be thinner and less creamy.

Conclusion

For more ideas and a tested take on this dip, see Best Jalapeno Artichoke Dip – Entirely Elizabeth.

Jalapeño Artichoke Dip

This creamy and spicy Jalapeño Artichoke Dip is perfect for parties and game day, served warm with tortilla chips or veggies.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

  

For the Dip

• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup cream cheese, softened Use softened for smooth mixing
• 1 cup sour cream Can substitute with Greek yogurt for tangier flavor
• 1 cup shredded mozzarella cheese Mix well for consistency
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1-2 jalapeños, seeded and finely chopped Remove seeds for less heat
• 1 teaspoon garlic powder
• Salt and pepper to taste Add at the end for best flavor

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, mayonnaise, and jalapeños.
3. Mix well until all ingredients are well combined.
4. Add garlic powder, salt, and pepper, mixing to incorporate.
5. Transfer the mixture to an oven-safe dish and smooth it out.
6. Bake for 25-30 minutes, or until bubbly and golden on top.

Serving

1. Serve warm with tortilla chips, crackers, or sliced vegetables.

Notes

Cool the dip to room temperature. Store in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave. Can be frozen for up to 2 months.