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Home » Appetizer » Jalapeno Artichoke Dip

Published: Jun 23, 2020 · Modified: Aug 4, 2020 by Kathy · This post may contain affiliate links

Jalapeno Artichoke Dip

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A colorful blue bowl filled with artichoke dip and topped with sliced jalapenos.

Creamy jalapeno artichoke dip is a perfect dip to serve at a party or potluck. This recipe can be whipped up in just 10 minutes and makes enough for a crowd and is great served with crackers, pita chips, veggies or toasted french bread.

Artichoke dip topped with sliced jalapenos in a colorful bowl.

This is one of those dips that everyone seems to love. It's creamy, full of flavor and has a touch of heat from the jalapenos. It's perfect served cold or hot. 

A flat pretzel with a scoop of artichoke dip on top.

My daughter had been after me for a while to make this appetizer dip. We would buy artichoke dip from the store from time to time and always loved it. I finally decided it was time to make it ourselves and I'm so glad I did. Not only is this dip really delicious, it's so much cheaper than the small container we would purchase at the store. 

Artichoke dip spread on a multigrain cracker.

Table of Contents
To make the dip
Tips for making the dip
To serve cold
To serve hot
Frequently asked questions
Other great appetizers
Jalapeno Artichoke Dip
Tips for making the dip

To make the dip

  1. Drain a jar of marinated artichoke hearts 
  2. Add to a food processor and pules 3-4 times, until just slightly chopped
  3. Add cream cheese, mayonnaise, garlic, jalapenos and freshly squeezed lemon juice. Pulse 5 times. Scrap down sides and pulse an additional 5 times until mixture is well mixed.
  4. Remove mixture from food processor and stir in grated parmesan cheese
  5. Cover and refrigerate until ready to serve
Artichoke hearts in a metal sieve.1
Chopped artichoke hearts in a food processor.2
Ingredients for making artichoke dip in a food processor bowl.3
Artichoke dip with jalapenos in a food processor bowl.4

Tips for making the dip

  • Make certain cream cheese is at room temperature. If it's cold, it will not blend well
  • Start with finely chopped jalapenos and minced garlic. Big pieces will not break down small enough
  • Fully drain your artichoke hearts. You do not need to rinse the marinade off the artichokes, just drain off all the excess liquid

Finely chopped jalapenos and minced garlic on a wooden cutting board.

To serve cold

To serve this dip cold, simply place in a serving dish and garnish with grated parmesan cheese and a few slices of jalapenos. Serve with crackers, baked pita chips or toasted french bread.

To serve hot

Place dip in a lightly greased baking dish and top with additional parmesan cheese. Bake in a preheated 350 degree oven for 30-35 minutes until mixture is heated through and brown on the top. Serve with crackers or toasted french bread.

Frequently asked questions

  • Is this dip spicy? 
    • Surprisingly this dip is not spicy, even with two jalapenos added to the dip. You can always reduce the amount of jalapenos if you are worried about the spice.
  • How long will this dip last?
    • This artichoke dip can last 7- 10 days if covered and refrigerated.
  • Can I freeze jalapeno artichoke dip?
    • Yes, this dip can be frozen! Just place in a freezer safe container and freeze for up to two months. To use, simply remove from freezer and let thaw at room temperature for up to 3 hours or thaw in the refrigerator.

A colorful bowl filled with artichoke dip and topped with sliced jalapenos.

Other great appetizers

You  might also enjoy

  • Crab Stuffed Mushrooms
  • Mexican Tortilla Roll Ups
  • Homemade Guacamole
  • Homemade Salsa
  • Mini Taco Cups

Be certain to PIN this recipe! Jalapeno Artichoke Dip in a colorful, Mexican style bowl.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

You will want to check out all my amazing appetizer recipes!

Artichoke dip topped with sliced jalapenos in a colorful bowl.

Jalapeno Artichoke Dip

Kathy
Quick and tasty artichoke dip with zesty jalapenos. Serve this dip hot or cold with crackers, toasted french bread or fresh cut veggies.
5 from 6 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 mins
Total Time 10 mins
Course Appetizer
Cuisine American
Servings 3 cups
Calories 146 kcal

Equipment

  • Food Processor
Prevent your screen from going dark

Ingredients
  

  • 1 12 oz jar marinated artichoke hearts
  • 8 ounces cream cheese (at room temperature)
  • ½ cup mayonnaise
  • 2 jalapenos (seeded, cored and finely diced)
  • 1 clove garlic (minced)
  • 1 tablespoon lemon juice
  • ½ cup parmesan cheese (shredded)

Instructions
 

  • Drain artichokes and add to a food processor. Pulse 3-4 times to chop up artichokes
    1 12 oz jar marinated artichoke hearts
  • Add cream cheese, mayonnaise, finely diced jalapenos, minced garlic and lemon juice
    8 ounces cream cheese, ½ cup mayonnaise, 2 jalapenos, 1 clove garlic, 1 tablespoon lemon juice
  • Pulse 5 times. Scrap down sides with a spatula and pulse 5 additional times
  • Remove mixture from food processor and place in a bowl. Stir in shredded parmesan cheese
  • Cover and refrigerate until ready to use
  • Garnish with additional parmesan cheese and sliced jalapeno peppers
    ½ cup parmesan cheese

To Serve Hot (optional)

  • Place dip in a greased casserole dish. Top with additional parmesan cheese and bake uncovered in a preheated 350 degree oven for 30-35 minutes.

Video

Notes

Tips for making the dip

  • Make certain cream cheese is at room temperature. If it's cold, it will not blend well
  • Start with finely chopped jalapenos and minced garlic. Big pieces will not break down small enough
  • Fully drain your artichoke hearts. You do not need to rinse the marinade off the artichokes, just drain off all the excess liquid

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 0.25cupCalories: 146kcalCarbohydrates: 1gProtein: 3gFat: 15gSaturated Fat: 5gCholesterol: 28mgSodium: 187mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 318IUVitamin C: 3mgCalcium: 68mgIron: 1mg
Keyword aritichoke dip, jalapeno artichoke dip, Smoked Salmon and Cream Cheese Dip
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

 

 

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Reader Interactions

Comments

  1. Mary Ann | The Beach House Kitchen says

    June 25, 2020 at 5:47 am

    5 stars
    Need to add this to my arsenal of appetizers for summer guests Kathy! Looks delicious! And easy!

    Reply
  2. Valentina says

    June 24, 2020 at 9:59 am

    5 stars
    Artichoke dips are my favorite and I love how you added heat to this one with the jalapeño peppers. I could make a meal of it 🙂 ~Valentina

    Reply
  3. Dawn - Girl Heart Food says

    June 24, 2020 at 6:49 am

    5 stars
    There is seriously nothing that I don't like about this dip! With a big bowl of chips, I could easily make an entire meal out of it. Great for this upcoming weekend 🙂 Pinned!

    Reply
    • Kathy says

      June 24, 2020 at 9:37 am

      I'm with ya! 🙂

      Reply
  4. David @ Spiced says

    June 24, 2020 at 3:43 am

    5 stars
    This sounds amazing, Kathy! I'm not one bit surprised that the homemade version tasted so much better, too - it usually does! I could see making an entire meal out of this dip. I love pita chips, and I love dips...so I know I'm gonna be hooked on this one! 🙂

    Reply
    • Kathy says

      June 24, 2020 at 5:06 am

      This is an easy one to get hooked on! Luckily it's so simple to make so you can make it again and again!

      Reply
  5. Alex says

    June 23, 2020 at 6:06 pm

    5 stars
    Love how simple this is to prepare! So full of flavour - what a great combination. Look forward to trying very soon!

    Reply
    • Kathy says

      June 24, 2020 at 5:06 am

      Thanks, Ales! Enjoy 🙂

      Reply

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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