This post may contain affiliate links. Read disclosure policy
Our Artichoke Jalapeno Dip recipe is a lick-the-bowl-clean kind of dip that will get your friends and family asking for the recipe. It’s a creamy, cheesy, spicy dip that’s great with chips, crackers, and pretzels!
I’m sorry, but you’re about to be addicted to this creamy concoction!
Approach with Caution (And Extra Chips!)
We love dip recipes that are creamy, cheesy, and savory and this artichoke jalapeno dip has all that plus the perfect little kick thanks to the pickled jalapenos!
It’s the kind of recipe that happens when you’re halfway between “I’m totally a grown-up who meal preps” and “I just want something deliciously cheesy that I can inhale while binging Netflix.” A little fancy, but also completely easy to prep.
The pickled jalapeños give it just enough kick to make things interesting, and the cheese and artichokes? They’re basically providing a creamy, dreamy backdrop to all that pickled spicy goodness.
Pro tip: Make this for your next game night, and watch your friends look at you like you’re some kind of appetizer wizard.
This isn’t just another dip – this is THE dip. The one that’ll have people asking, “Okay, but seriously, how did you make this?”Grab your chips, your stretchy pants, and let’s dive in. 🔥🧀
Ingredient Notes:
Cream Cheese – Pretty sure this is the base of all good dips. You’ll want to soften it first for easy mixing. You can either leave it on the counter for an hour or two or run the package under some warm water to quickly soften it up.
Mayonnaise & Sour Cream – Use all sour cream, or all mayonnaise if you don’t want to use both, but we like a combo. You could also substitute 0% plain Greek yogurt for either of the two!
Artichoke Hearts – Drain a can of artichoke hearts and give them a good chop.
Pickled Jalapenos – We love the flavor that the pickled jalapenos add to this beyond just the spiciness. They give a little tang that helps cut the richness of the cheesy dip. For more spice, use regular jalapenos. For a non-spicy version, use mild green chiles in a can. They add flavor without heat.
Herbs & Seasoning – We season this creamy jalapeno dip with salt, garlic powder, onion powder, black pepper, and dried dill.
Parmesan – Freshly grated Parmesan is what we’re using here as it offers the best flavor. If you need to use already grated or shredded Parmesan that’s okay too.
Shredded Mozzarella – More cheesy goodness! The melty mozzarella is a great addition to this creamy, cheesy dip. Swap for monterey jack or pepper jack if you like!
See the recipe card for full information on ingredients and quantities.
What to Eat with Artichoke Jalapeno Dip?
You’ve got all kinds of great options for dipping with this artichoke jalapeno dip recipe! Some good choices include:
- Crackers
- Pretzel Bites or Pretzel Thins
- Veggies (Carrot sticks, celery, bell peppers, etc)
- Tortilla Chips
- Potato Chips
- Air Fryer Bagel Chips
- Crostini or French bread
- Pita Chips
Helpful Tip!
Storage & Freezing:
You can keep this artichoke jalapeno dip recipe stored in an airtight container in your refrigerator for about 2 to 3 days. Let it cool before storing. The dip can also be made ahead of time up to a day or two.
I would not recommend freezing the dip due to some of the ingredients like the mayonnaise which might separate.
The dip can be reheated in the microwave or the oven. Heat for 30 second intervals in the microwave, or reheat in the oven at 350 degrees for 20 minutes.
Recipe FAQs:
Yep! In fact, we think it tastes better that way. You can make it a few hours or up to a day before serving. The flavors will have more time to blend that way.
The jalapenos do add some heat but the creamy, cheesy ingredients help cut it down. Using pickled jalapenos keeps this fairly mild or you could use canned diced green chiles for a totally mild, still flavorful dip.
Yes, although we do prefer this dip served warm! It’s great right out of the oven or after it’s been heated back up. Room temp is fine too.
More Cravable Dip REcipes
Artichoke Jalapeno Dip
Ingredients
- 8 ounces cream cheese softened
- ½ cup mayonnaise
- ½ cup sour cream
- 14 ounces canned artichoke hearts drained and finely chopped
- ½ teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon dried dill
- 3 tablespoons pickled jalapeños chopped
- 2 teaspoons juice from the pickled jalapeños container
- 1 cup freshly grated Parmesan cheese plus 2 tablespoons for the top
- ½ cup shredded mozzarella cheese
- Optional garnish: chopped parsley and jalapeño slices
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Using an electric mixer and a large bowl or a stand mixer, beat the cream cheese until smooth, about one minute. Scrape down with a spatula.
- Add the mayonnaise and sour cream with the cream cheese and beat until combined.
- Mix in the artichoke hearts, garlic powder, onion powder, salt, pepper, and dill.
- Stir in the pickled jalapeños, pickled jalapeño juice, one cup of Parmesan cheese, and the mozzarella cheese until well combined.
- Place the dip in a small oven-safe casserole dish or cast iron skillet that holds 20 ounces or 2 ½ cups. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the top. Bake for 25 minutes in the preheated oven until the edges are golden brown and the dip is warmed through.
- Add parsley and jalapeño slices as a garnish if desired. Serve warm with a variety of foods for dipping including crackers, pretzels, pita chips, tortilla chips, baguette slices, celery, cucumber, and green pepper slices.
Leave a Review