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Home » Appetizer

Published: Jun 23, 2020 · Modified: Aug 4, 2020 by Kathy

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.

To make jalapeno artichoke dip

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

Tips for making artichoke 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 jalapeno artichoke 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

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    • White Bean Dip
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    • Cream Cheese Bean Dip

    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 Berget
    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 13 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Total Time 10 minutes 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
    Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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      BBQ Wings (Grilled)

    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
    5 from 13 votes (8 ratings without comment)

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    I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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