Artichoke Jalapeno Dip

This artichoke jalapeño dip is the ultimate party starter - perfect for those nights when you want something seriously delicious without spending hours in the kitchen. Basically guaranteed to be the MVP of any gathering, whether you're hosting game night or just hanging out with your favorite people.

Course Appetizer, Snack

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 306kcal

Author Karly Campbell

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.

Notes

We think this dip tastes best when you prepare it ahead of time and let it chill in the fridge for a few hours. It can be reheated before serving. This gives it some time for the flavors to meld.

You can use regular sliced jalapenos instead of pickled jalapenos if you like, either canned or jarred are fine to use. We add some of the pickle juice to the dip for extra flavor!

We love this hot and melty from the oven, but it's also good at room temp after it's sat out for a bit. You can serve this cold from the fridge, but it will be quite thick and we think the flavors are better when warmed up.

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