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Jalapeno Artichoke Dip

5 from 1 vote
Time: 45 minutes
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This baked Jalapeno Artichoke Dip is the ultimate crowd-pleasing appetizer. With chopped artichokes, pickled jalapenos, and tons melty cheese, this dip is irresistibly delicious. Best served with tortilla chips.

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.

Jalapeno Artichoke Dip with spoon. Close up view to see the creamy dip with chunks of pickled jalapeno and artichoke hearts.

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

  • Super easy to make- It is 10 minutes of prep time and about 30 minutes of hands off baking. Pull it out of the oven and enjoy with your favorite dippers. That’s it!
  • A great recipe for entertaining- We love this dip at any and every kind of party, on game day, and even for movie nights at home. Literally everyone begs for this recipe when I make it, they rave about how unique it is.
  • Serve it hot or cold- YUP! This dip is one that tastes good straight out of the oven, at room temperature, or straight out of the refrigerator… Another reason it’s great for get togethers.

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.

  • Cream Cheese: Always use full fat cream cheese for this recipe! It should also be brought to room temperature so you have a lump free and creamy dip.
  • Sour Cream: It should also be full fat and brought to room temperature (just like the cream cheese).
  • Mayonnaise: Any brand works great, I use reduced fat with avocado oil. Make sure it is at room temperature.
  • Artichoke Hearts: I use jarred in oil (or water), not marinated artichoke hearts. You will want to drain the artichoke hearts (jarred or canned) and rough chop them into bite sized pieces.
  • Pickled Jalapenos and Juice: They should also be drained (keep the brine) and chopped into super small pieces. You can use store-bought or my homemade Quick Pickled Jalapenos.
  • Garlic: Always use fresh garlic cloves and grate them rather than mince. Grating them helps to distribute the garlic throughout the dip better.
  • Mozzarella Cheese: An essential cheese for super creamy dips. It melts down beautifully and has a neutral flavor.
  • Parmesan Cheese: This adds nuttiness and a rich flavor. You could also use other white cheeses like Monterey jack cheese, pepper jack cheese, or even asiago cheese.
  • Dippers: We love our Jalapeno Artichoke Dip with tortilla chips (other suggestions below).
Artichoke hearts, pickled jalapenos, minced garlic, cream cheese, sour cream, mayonnaise, parmesan cheese, and mozzarella cheese.

Equipment Needed

How to Make Jalapeno Artichoke Dip

Here’s a quick summary of the steps, the recipe card below will have complete details and instructions.

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!

Hand holding a chip loaded with Jalapeno Artichoke Dip.

4 Tips for Even Better Jalapeno Artichoke Dip

1. Make my Quick Pickled JalapenosThese 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.

Jalapeno Artichoke Dip topped with extra pickled jalapenos.

Frequently Asked Questions (FAQ’s)

Do I have to bake this Jalapeno Artichoke Dip?

Not at all! 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.

How spicy is Jalapeno Artichoke Dip?

This Jalapeno Artichoke Dip is very mild in spice. Because of the various dairy elements and the use of pickled jalapenos this reduces the level of spice dramatically. If you are worried about the spice level, feel free to reduce or add more pickled jalapenos.

Can I use fresh jalapenos in Jalapeno Artichoke Dip?

Technically yes, but keep in mind fresh jalapenos are significantly spicier than pickled jalapenos. I would recommend reducing the amount of jalapenos or removing some of the seeds if you do choose to use fresh ones.

Overhead image of the dip with a spoon, pickled jalapenos, and crunchy tortilla chips on the side.

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Enjoy Entirely, Elizabeth
Jalapeno Artichoke Dip. Close up view to see the creamy dip with chunks of pickled jalapeno and artichoke hearts.

Jalapeno Artichoke Dip

Elizabeth Swoish
There's nothing better than this creamy, cheesy, and spicy Jalapeno Artichoke Dip. It is easy to make, perfect for entertaining, and can be served hot or cold. Double this recipe and thank me later!
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer
Servings 12
Calories 226 kcal

EQUIPMENT

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
    All the dip ingredients in a bowl ready to mix together.
  • Fold everything together until it is well distributed.
    All the dip ingredients well mixed together. Ready to spread into a baking dish.
  • Evenly spread dip into the lightly greased baking dish and top with remaining mozzarella and parmesan cheese.
    Dip spread into a ceramic baking dish and topped with more cheese. Additional pickled jalapenos on the side and tortilla chips for dipping.
  • 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.
    Dip out of the oven ready to eat with tortilla chips. Extra pickled jalapenos on the side/
  • 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.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on August 10th, 2023
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

1 thought on “Jalapeno Artichoke Dip”

  1. 5 stars
    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!

    Reply

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