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!
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
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.