Jalapeno Artichoke Dip

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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 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

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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

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.

Other great appetizers

You  might also enjoy

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

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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

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 5 votes

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Prep Time 10 mins

Total Time 10 mins

Course Appetizer

Cuisine American

Servings 3 cups

Calories 146 kcal

Equipment

• Food Processor

Ingredients

  

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

Instructions

 

• Drain artichokes and add to a food processor. Pulse 3-4 times to chop up artichokes
• Add cream cheese, mayonnaise, finely diced jalapenos, minced garlic and 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

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

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?Leave a comment and let me know what you think.