Jalapeno Artichoke Dip Recipe

This post may contain affiliate links. View my privacy policy and disclosure policy for more details.

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!

Ingredients Notes

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.

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:

Step 1: Chop the Artichokes

Add the drained artichoke hearts to a food processor and pulse until they’re coarsely chopped. You want some small pieces left for a little texture.

Step 2: Add the Creamy Ingredients

Add the Parmesan cheese, cream cheese, mayonnaise, salt, and black pepper to the food processor. Pulse in short bursts until the mixture starts to come together.

Step 3: Blend the Dip

Add a small splash of water if needed to help everything blend. Be careful not to over-process the dip. It should stay slightly chunky instead of becoming completely smooth.

Step 4: Add the Jalapeños

Spoon the dip into a bowl and stir in the diced jalapeños by hand. Top with a little extra black pepper and a few sliced jalapeños for garnish, if desired.

Step 5: Serve

Serve the Jalapeño Artichoke Dip with pita, crackers, or tortilla chips for an easy appetizer or snack.

Tips for Success

• Drain the artichokes well: Too much liquid can make the dip loose and watery, so give the artichokes a good drain before adding them to the food processor.
• Don’t over-process the mixture: Stop pulsing once the ingredients are combined, and the dip still has some small artichoke pieces. Over-processing can make it too smooth and pasty.
• Add water slowly: Start with just a tiny splash of water and pulse again before adding more. It’s much easier to loosen the dip than to fix one that’s too thin.
• Add the jalapeños last: Stir the diced jalapeños in by hand so they stay distinct instead of getting blended into the dip.
• Taste before serving: Jalapeños can vary quite a bit in heat, so taste the finished dip and adjust the salt, pepper, or jalapeños as needed.

What to Serve With Jalapeno Artichoke Dip

This creamy, cheesy dip is easy to serve with a mix of crunchy, fresh, and savory sides for a simple appetizer spread.

• Fried Green Tomatoes: Crispy fried green tomatoes add a crunchy, savory bite that pairs well with the creamy dip.
• Simple Bruschetta: Toasted bread topped with tomatoes and fresh basil gives you a lighter, fresh option alongside the rich dip.
• Dill Pickles with Dill Weed: Crisp homemade pickles add a tangy contrast to the creamy, cheesy dip.
• Parmesan Pretzel Bites: Soft, salty pretzel bites are perfect for scooping up plenty of dip.
• Classic Deviled Eggs: A classic appetizer that’s easy to make ahead and serve alongside the dip

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

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.

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

Storage + Make Ahead Directions

Store leftover Jalapeño Artichoke Dip in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing it because the creamy texture can separate and change once thawed.

To Make Ahead: Prepare the dip up to 1 day ahead and keep it covered in the refrigerator until ready to serve. Let it sit for a few minutes before serving so it’s easier to scoop.

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 tag me @laurens_latest.