Jalapeno Artichoke Dip – A smooth, creamy, blend of cheese and artichokes. It’s packed full of flavor and a touch of spice from the jalapeno.
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Artichoke Jalapeno Dip Recipe Ingredients
- Cream Cheese
- Mayonnaise
- Parmesan Cheese
- Garlic
- Garlic Powder
- Jalapeno
- Mozzarella Cheese
- Artichoke Hearts
How to make Jalapeno Artichoke Dip
Detailed instructions and measurements are listed in the recipe card at the bottom of this page.
- Preheat the oven to 350°F.
- In a mixing bowl, combine all ingredients except artichoke hearts.
- Once all ingredients are fully combined, add in the artichoke hearts and mix gently just until they are combined.
- Pour the mixture into a small, greased baking dish.
- Bake for 20 minutes until golden and bubbly.
Jalapeno Artichoke Dip Recipe Tips
- Make sure your cream cheese is actually fully softened. It mixes very easily when it is. If it’s still cold, you’ll have a difficult time.
- Use freshly shredded instead of pre-shredded cheese. Pre-shredded cheese has a coating to keep it from sticking which also prevents it from melting as well as freshly shredded. A few extra steps, but it’s totally worth it!
- Don’t skip on the garlic or garlic powder. They each bring a different flavor to the dip.
- If you don’t have mozzarella on hand, Monterey jack is also delicious in this recipe.
Jalapeno and Artichoke Dip FAQ
I’m biased, but I think it’s better! They have similar taste profiles, but this one is a bit creamier and cheesier.
This totally depends on your jalapeno. If you like it less spicy, remove the ribs and seeds and use half. If you like extra spice, leave the ribs and seeds in and use the whole thing.
Artichoke dip can be made healthier by opting for healthier options within the dip. You can make healthier swaps with mayonnaise and cheeses.
Serving Artichoke Jalapeno Dip Recipe
The great thing about Artichoke Dip is that it goes so well with a variety of dippers. Some great options include:
- Crackers
- Tortilla Chips
- Cucumbers
- Carrots
- Celery
- Pita Chips
- Crostini
Alterations for Picky Eaters
- If they are sensitive to spice, you could omit the jalapeno entirely, but I find that just chopping it really fine and leaving out the ribs and seeds does the trick.
- Chop the artichoke hearts smaller.
- Use a little extra mozzarella cheese.
Alterations to Lower Calories or WW Points
- Use fat free or reduced fat cream cheese.
- Use low fat mayonnaise.
- Use low fat parmesan cheese.
- Use reduced fat or fat free mozzarella.
- Serve with vegetables instead of chips!
How to Store Artichoke and Jalapeno Dip
Jalapeno artichoke dip needs to be stored in an airtight container. It will last in the fridge for up to 3 days. I do not recommend freezing this dip because the dairy may curdle and separate changing the taste and texture of the entire dip. I recommend reheating the dip in an oven-safe dish covered with foil until heated through. That will prevent the cheese from hardening and keep a similar texture as a fresh dip.
Can you freeze artichoke dip?
Yes. Once it’s cooled, place it in an airtight container (or zip style bag) and place in the freezer.
How long can you freeze artichoke dip?
I don’t recommend freezing this dip because the dairy may separate and curdle.
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Artichoke Jalapeno Dip
Ingredients
- 8 oz cream cheese softened
- 1/4 cup mayonnaise
- 1/2 cup parmesan cheese grated
- 2 cloves of garlic minced
- 1/4 teaspoon garlic powder
- 1 jalapeno diced (remove seeds and ribs for less heat)
- 1/4 cup mozzarella cheese shredded
- 14 oz can artichoke hearts drained and chopped
Instructions
- Preheat oven to 350.
- In a mixing bowl combine all ingredients except artichoke hearts.
- Once all ingredients are fully combined, add in artichoke hearts and mix gently just until combined.
- Pour the mixture into a small, greased baking dish.
- Bake for 20 minutes until golden and bubbly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
