Jalapeno artichoke dip is creamy, cheesy, spicy, an excellent side to snack with pretzels, veggies, crackers, and more. A super quick spicy artichoke dipping recipe, that also gets gobbled up happily within a few moments.
Made with the pantry staples and easy to find ingredients. A trustworthy hot side recipe to make a sauce that you crave for. Furthermore, make your party , potluck, or a taco night a memorable one.
The taste and the flavors make everyone in the family fall in love with it. Needless to say, even the picky eaters I will not make a complaint.
This baked jalapeno artichoke dip is one of the classic recipes that’s loaded with cream cheese, artichoke hearts, and jalapeno pepper. It sounds like real fun right? Get ready to spread on your sandwich or dip with veggies or tortilla chips.
Our family is super addicted to the condiments of any variety. Whether it's chips or veggies, we love to dunk with a creamy dip.
Having said that, our choice keeps varying according to the weather and the season. And we like to explore more by incorporating different flavors and ingredients.
Many of these discoveries turned out as our favorite. And this jalapeno artichoke dip recipe is one of its kind.
Though, we love the Costco's spicy artichoke dip. This recipe is not the copycat recipe, but this is very delicious same as the above.
This fabulous baked artichoke and jalapeno recipe comes handy as most of the ingredients in pantry staple. Plus, no cooking involved, simply combine all the listed ingredients together. Gear up yourself for a snacking time effortlessly.
The goodness of this recipe
- Delicious artichoke jalapeno dip excellently pair up with finger foods including the fresh cut vegetables.
- A make ahead friendly recipe.
- No stove and no mess is involved.
- An effortless spicy dip.
Cream cheese. I preferred low-fat cream cheese which is leaner. However you may try with the classic cream cheese as well.
Cheddar cheese. Gives an excellent texture to jalapeno artichoke dip plus adds up nice flavors. Feel free to use extra sharp cheddar or sharp cheddar cheese.
Mozzarella cheese. If you're looking for a cheesy dip, then you should not skip this.
Mayo. Choose what you regularly use. I went with light mayo.
Sour cream. Gives acidity and a punch to this jalapeno artichoke dip.
Pickled jalapeño. A pantry friendly choice, also my family loves the pickled jalapeno’s flavor. If you have fresh jalapenos you may deseed and mince it before adding.
Artichokes. Again I chose canned artichoke as it's been pantry friendly. As mentioned above you may also include chopped fresh artichokes if they are in season.
Onion and garlic powder. This spice combo adds robust flavors and earthy notes.
How to make jalapeno artichoke dip
Preheat the oven to 350°F.
Place a small baking dish and spray it with nonstick cooking spray. Set aside.
Drain and discard the liquid that comes along with the artichoke hearts. And squeeze the Arctic artichokes to drain the excess liquid and chop it finely.
Chop the jalapeno pickles as well.
In a mixing bowl add cream cheese, parmesan cheese, cheddar cheese, sour cream, mayo, onion powder, garlic powder, minced jalapeno pickle, and chopped artichoke hearts.
And combine them well.
Add the mixture to the baking dish and spread evenly.
And bake it for about 20 minutes or until it's melty.
Optionally you may broil for just 2 minutes or until the top layer gets golden to provide some character.
Serve warm with bread, chips, or veggies.
Low calorie. To make spicy jalapeno artichoke dip light, use low fat cream cheese, light mayo, and light sour cream. Or even replace sour cream with Greek yogurt.
Parmesan Cheese. Substitute sharp cheddar cheese with the parmesan cheese for the subtle flavors.
Monterey jack cheese. Swap with cheddar cheese, or add in both.
Spinach. Toss chopped spinach for an extra fiber loaded variation. This spinach artichoke jalapeno dip is fabulous too.
Without baking. You may also serve the dip without baking. In this variation the dip is ready as soon as it is mixed together and ready to enjoy.
Slow cooking. Assemble all the ingredients in the slow cooker instead of the baking dish. Cook on low for 1 to 11/2 hours.
- Store the leftover in an airtight container.
- Refrigerate it and do use up to five days.
- To reheat, scoop the jalapeno artichoke dip and transfer to the microwave safe bowl and reheat until it's fun until it's warm.
Similar dip recipes
- Jalapeno cheese sauce
- Cajun aioli
- Cranberry jalapeno relish
- Spicy peanut butter
- Boom Boom sauce
- Jalapeno Mustard
Jalapeno artichoke dip
- 8 ounce cream cheese softened
- ½ cup mozzarella cheese shredded
- ½ cup sharp cheddar cheese shredded
- 14 ounce artichoke hearts chopped
- ½ cup sour cream
- ½ cup mayonnaise
- 2 tablespoon pickled jalapeno
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ⅙ teaspoon salt or as required
- Preheat the oven to 350°F.
- Spray a small baking dish with cooking oil and set aside.
- Drain the excess liquid by squeezing the artichokes hearts. And finely chop it.
- Mince the jalapeno pickles.
- In a mixing bowl add cream cheese, parmesan cheese, cheddar cheese, sour cream, mayo, onion powder, garlic powder, minced jalapeno pickle, and chopped artichoke hearts.
- And combine them well.
- Add the mixture to the baking dish and spread evenly.
- And bake it for about 20 minutes or until it's melty.
- Serve warm with bread, chips, or veggies.