Jalapeno Artichoke Dip Recipe

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This Jalapeño Artichoke Dip Recipe is just what you need to spice up your game day or your summer potluck, and you don’t even have to make a trip to Costco. This unique appetizer is SO easy to make and pairs perfectly with tortilla chips, crackers or pita chips! Need more appetizer ideas? Check out my archive of favorite appetizers!

Why You’ll Love this Jalapeño Artichoke Dip Recipe

If you’re like me, you love having a quick appetizer option in your back pocket! One that has minimal prep time and leaves room for getting other things on your to-do list done before your guests arrive. This easy party dip fits the bill! This creamy artichoke dip is bursting of flavors of cream cheese, tangy artichokes, and spicy jalapeños that creates a dip that’s rich, tangy, and slightly spicy! This dip is served cold, so no need to bake anything. Just ready to eat right away! Score!

It can be served as an appetizer at parties along side fresh vegetables, tortilla chips or pita chips. Also as a snack while watching sports, or even as a topping for baked potatoes, grilled meats or as a creamy sandwich spread.

Ingredients Needed for Jalapeño Artichoke Dip

Are you ready to make this easy creamy dip? Just a handful of simple ingredients are needed:

• Marinated artichoke hearts: Drained and chopped artichokes for a chunky texture.
• Parmigiano Reggiano cheese: Grated to add a cheesy kick. Regular grated parmesan cheese works fine here too. Love cheddar cheese? Swap out the parm cheese and add cheddar!
• Cream cheese: For creaminess and richness. Bring cream cheese to room temperature for easier mixing.
• Mayonnaise: Adds tanginess. Use a good full fat mayo (like Duke’s).
• Jalapeño Peppers: Finely diced for a hint of spice. Remove all of the seeds before dicing if you don’t want the dip as spicy. Leave a few in if you like. I prefer the taste of fresh jalapeños, but canned jalapeños will work too.
• Pantry Staples: Salt, black pepper and a splash of water.

Variations

• Swap cream cheese for sour cream for a tangier flavor.
• Mix in chopped cooked chicken for a protein packed dip option.
• Try Monterey Jack cheese, Pepper Jack cheese or mozzarella cheese for a different cheesy twist.
• Use plain Greek yogurt instead of mayonnaise for a healthier option.
• Add red pepper flakes for an extra kick.

How to Make Jalapeño Artichoke Dip

For full recipe details including ingredient measurements, see the recipe card down below. Here are step-by-step instructions for making this easy Artichoke Jalapeño Dip:

Combine Ingredients

Pulse well drained artichoke hearts in a food processor or electric mixer until coarsely chopped.

Next, add Parmigiano Reggiano cheese, cream cheese, mayonnaise, salt, and black pepper. Pulse until blended.

Pro Tip: You may need to add in a splash of water to get things going at first. Make sure to leave the dip slightly chunky, so it has a good texture.

Stir in diced jalapeño by hand for extra heat. Garnish with black pepper and jalapeño slices on top.

Serve with your favorite dippers like tortilla chips, pita chips or fresh veggies like cucumber slices, celery and carrot sticks.

Storage + Make Ahead Directions for Jalapeño Artichoke Dip

Store leftover dip in an airtight container in the fridge for up to 3 days. I don’t recommend freezing this dip. The texture changes and separates, and no amount of remixing can get it back to what it was fresh.

To Make Ahead: Prepare the dip a day in advance and store in the fridge.

More Artichoke Appetizer Dips to Love!

• Hot Spinach Artichoke Dip
• Warm Kale & Artichoke Dip Recipe
• Baked Spinach Artichoke Dip with Shrimp
• Hot and Cheesy Jalapeno Artichoke Dip in a Bread Bowl

Spice up your snacks with this creamy, cheesy jalapeño artichoke dip recipe that’s sure to be a crowd pleaser.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

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5 from 12 votes

Jalapeno Artichoke Dip Recipe

Jalapeno Artichoke Dip is creamy, tangy, zingy, spicy, salty, addictive. Basically, world peace in an appetizer. Enjoy with friends or alone!

servings 4 servings

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 cup marinated artichoke hearts drained
• ▢ 1/2 cup parmigiano reggiano cheese grated
• ▢ 4 oz cream cheese
• ▢ 1/4 cup mayonnaise
• ▢ salt to taste
• ▢ black pepper to taste + more for garnish
• ▢ splash of water
• ▢ 2 tbsp jalapenos finely diced + slices for garnish

US Customary – Metric

Instructions

• Place artichokes into the bowl of a food processor. Pulse until coarsely chopped.
  
• Add in parmesan cheese, cream cheese, mayonnaise, salt, and black pepper. Pulse in short bursts or until everything starts to blend.
  
• You may need to add in a splash of water to get things going at first. Make sure to leave the dip slightly chunky, so it has a good texture.
  
• Spoon dip into a bowl and stir in diced jalapenos by hand. Garnish with more black pepper and a couple sliced jalapenos, if desired.
  
• Serve with pita, crackers, tortilla chips, veggies, etc.
  

Video

Nutrition

Calories: 301kcal | Carbohydrates: 5g | Protein: 7g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 568mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1068IU | Vitamin C: 19mg | Calcium: 188mg | Iron: 1mg

Course: Appetizer

Cuisine: Mexican

Keyword: jalapeno artichoke