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.
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.
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.
To make jalapeno artichoke dip
- Drain a jar of marinated artichoke hearts
- Add to a food processor and pulse 3-4 times, until just slightly chopped
- 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.
- Remove mixture from food processor and stir in grated parmesan cheese
- 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
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
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.
This artichoke dip can last 7- 10 days if covered and refrigerated.
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.
Other great appetizers
You might also enjoy
- Crab Stuffed Mushrooms
- Mexican Tortilla Roll Ups
- White Bean Dip
- Bacon Wrapped Little Smokies
- Homemade Guacamole
- Homemade Salsa
- Mini Taco Cups
- 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!
Jalapeno Artichoke Dip
Equipment
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 artichokes1 12 oz jar marinated artichoke hearts
- Add cream cheese, mayonnaise, finely diced jalapenos, minced garlic and lemon juice8 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 peppers½ 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
- 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.
Mary Ann | The Beach House Kitchen says
Need to add this to my arsenal of appetizers for summer guests Kathy! Looks delicious! And easy!
Valentina says
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
Dawn - Girl Heart Food says
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!
Kathy says
I'm with ya! 🙂
David @ Spiced says
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! 🙂
Kathy says
This is an easy one to get hooked on! Luckily it's so simple to make so you can make it again and again!
Alex says
Love how simple this is to prepare! So full of flavour - what a great combination. Look forward to trying very soon!
Kathy says
Thanks, Ales! Enjoy 🙂