Take my advice, Double this recipe … and thank me later! For even more delicious spice pair this with my Jalapeno Margarita Mocktail or make the Jalapeno Syrup for your own cocktail concoctions.
Browse more delicious appetizer dips and recipes here! Our family loves this Fried Dill Pickle Dip and Pizza Dip with Dough Ball Dippers.
The one thing my family loves is dip! There is something so easy and satisfying about them. Just combine, bake (or don’t), and dip… that’s it.
This one is our favorite because it is the perfect balance of cheesy, spicy, creamy goodness. It is also a fun twist on the super popular Spinach and Artichoke Dip! Just swap the spinach for pickled jalapenos and viola!
3 Reasons To LOVE This Jalapeno Artichoke Dip Recipe
For more artichoke goodness, try this Spinach Artichoke Chicken Bake!
Let’s Make It Together (click and watch the video below):
Jalapeno Artichoke Dip Ingredients
Below is everything you will need to make this dip, plus a few notes and potential substitutions.
Equipment Needed
- Cheese Grater for freshly grating the cheeses and garlic cloves.
- Hand Mixer or food processor (just be careful to not overprocess the dip into baby food). I prefer using my hand mixer fitted with beaters.
- Oven Safe Baking Dish. I used a 10.5″ X 7.5″ Staub ceramic dish. A 9″ cast iron skillet or square baking dish will work as well.
- Silicone Spatula for mixing and spreading. This pack of 5 small spatulas is my favorite (I use them for everything).
How to Make Jalapeno Artichoke Dip
1. Whip together the cream cheese, sour cream, mayonnaise, and grated garlic cloves.
2. Fold in the chopped artichoke hearts, pickled jalapenos and juice, half of the mozzarella cheese and parmesan cheese.
3. Spread the dip into a lightly greased baking dish and top with the remaining mozzarella cheese and parmesan cheese.
4. Bake until bubbly and the edges start to brown. **Broil on low for 3 to 5 minutes for a toastier top.
5. Serve hot or cold and with your favorite dippers (suggestions below).
Serving Suggestions and Dippers
This Jalapeno Artichoke Dip goes well with nearly anything. But here are a few suggestions:
- Chips- pita chips, tortilla chips, corn chip scoops like Fritos, or bagel chips.
- Fresh veggies- celery, cucumbers, green bell peppers, etc.
- Crackers
- Pretzels
- Toasted Baguette Slices
- Don’t forget to top your dip with even more Quick Pickled Jalapenos.
Make Ahead and Storing Information
You’ll love how easy this Jalapeno Artichoke Dip is to prep and bake later. You will want to follow the directions as normal but instead of baking it, wrap the top with plastic wrap or aluminum foil and refrigerator for up to 3 days. When you’re ready to bake it, take your dip out of the refrigerator and let it sit at room temperature for about 1 hour before baking.
Any leftover Jalapeno Artichoke Dip can be stored in the refrigerator and in an airtight container for up to 1 week. I do not recommend freezing it because once it defrosts the dip has a weird clumpy and watery texture. Reheat any leftover refrigerated dip in the microwave.
Side note, I love to slather this leftover dip on chicken breast and bake it. It makes the chicken so moist and flavorful. And if you have more jalapenos to use up you could try this Roasted Jalapeno Poppers recipe, it’s a classic!
4 Tips for Even Better Jalapeno Artichoke Dip
1. Make my Quick Pickled Jalapenos– These taste so much better than jarred, store bought, pickled jalapenos. They are super easy to make too!
2. How you chop and dice is important- You want the green onions to be in bite sized pieces, and the garlic and parsley minced very, very small. Big chunks of garlic and parsley would overpower the green onion.
3. Bring the cream cheese and sour cream to room temp- For a smooth and creamy dip, this is a MUST! Room temperature ingredients whip together better and keep your dip from getting lumpy and clumpy.
4. Broil the dip for a topping that is super caramelized and toasted. Watch it carefully thought so it doesn’t burn. Broiled on low for 3 to 5 minutes is enough.
5. Double this recipe, you will thank me later! In the recipe card below you can toggle 2x or 3x to double and triple this recipe with ease.
Frequently Asked Questions (FAQ’s)
More Dip Recipes You Might Like:
Jalapeno Artichoke Dip
EQUIPMENT
- Baking Dish - I used a 10.5" X 7.5" ceramic. Or use a 9" skillet or square baking pan.
- stand mixer or hand mixer - with beater attachment
INGREDIENTS
- 8 ounces cream cheese - room temperature
- ½ cup sour cream - room temperature
- ½ cup mayonnaise; - room temperature
- 3 cloves garlic - grated very fine
- 2 cups artichoke hearts - drained and chopped in bite sized pieces
- ½ cup pickled jalapenos; - chopped in bite sized pieces (make my Quick Pickled Jalapenos)
- 1 tablespoon pickled jalapeno juice
- 1 ½ cups Mozzarella cheese
- ¾ cup parmesan cheese
INSTRUCTIONS
- Preheat oven to 350 °F. Lightly grease the baking dish with nonstick cooking spray or oil.
- In a large bowl, beat together the room temperature cream cheese, sour cream, mayonnaise, and grated garlic cloves until smooth. NOTE: Your mixture may look lumpy at first, but keep whipping it at high speed. It may take several minutes but the mixture will smoothen out.
- Add the chopped artichoke hearts, chopped pickled jalapenos and juice, plus 3/4 of the mozzarella and parmesan cheese
- Fold everything together until it is well distributed.
- Evenly spread dip into the lightly greased baking dish and top with remaining mozzarella and parmesan cheese.
- Bake for 25 to 30 minutes, or until the dip is bubbly and the outer edges start to brown. NOTE: For a toasty topping like mine, broil the dip on low for 3 to 5 minutes.
- Serve the Jalapeno Artichoke Dip hot or cold, and with dippers.
VIDEO
RECIPE NOTES
Storing Information:
- Refrigerated, in an airtight container, for up to 1 week.
- Freezing, not recommended.
Make Ahead Information:
- Follow the directions as normal but instead of baking, wrap the top with plastic wrap or aluminum foil and refrigerator for up to 3 days.
- When ready to bake, take the dip out of the refrigerator and let it sit at room temperature for about 1 hour before baking.
Dipper Ideas:
- Chips- pita chips, tortilla chips, corn chip scoops like Fritos, or bagel chips.
- Fresh veggies- celery, cucumbers, green bell peppers, etc.
- Crackers
- Pretzels
- Toasted Baguette Slices
Cold Jalapeno Artichoke Dip:
- If you do not want to bake your Jalapeno Artichoke Dip, eat it cold or at room temperature. When I make mine this way I chop the artichokes and pickled jalapenos in even smaller pieces to mimic the dip from Costco or Trader Joe’s.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
I’ve made artichoke dips before but this one was truly the best I’ve ever tried. I made it for a football watch party and it was gone in minutes!