Jalapeno artichoke dip is creamy, cheesy, and spicy and an excellent snack with pretzels, veggies, crackers, and more. It's a super quick, spicy artichoke dipping recipe that gets gobbled up happily within a few moments.
Made with pantry staples and easy-to-find ingredients. A trustworthy hot side recipe to make a sauce that you crave. Furthermore, make your party, potluck, or taco night memorable.
The taste and the flavors make everyone in the family fall in love with it. Even the picky eaters, I will not make a complaint.
This baked jalapeno artichoke dip is a classic recipe 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 condiments of any variety. We love to dunk with a creamy dip, whether chips or veggies.
That said, our choice varies according to the weather and the season. We also like to explore more by incorporating different flavors and ingredients.
Many of these discoveries turned out to be our favorite. And this jalapeno artichoke dip recipe is one of a kind.
However, we love Costco's spicy artichoke dip. This recipe is not a copycat, but it is very delicious, the same as the above.
This fabulous baked artichoke and jalapeno recipe comes in handy as most of the ingredients in the pantry staple. Plus, there is no cooking involved. Combine all the listed ingredients. Gear up yourself for a snacking time effortlessly.
The goodness of this recipe
- Delicious artichoke jalapeno dip excellently paired up with finger foods, including fresh-cut vegetables.
- A make-ahead-friendly recipe.
- No stove and no mess are involved.
- An effortless spicy dip.
Cream cheese. I preferred low-fat cream cheese, which is leaner. However, you may try the classic cream cheese as well.
Cheddar cheese. It gives an excellent texture to jalapeno artichoke dip and adds nice flavors. Feel free to use extra sharp cheddar or sharp cheddar cheese.
Mozzarella cheese. You should not skip this if you're looking for a cheesy dip.
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 them 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. Squeeze the Arctic artichokes to drain the excess liquid and chop it finely.
Chop the jalapeno pickles as well.
Add cream cheese, parmesan cheese, cheddar cheese, sour cream, mayo, onion powder, garlic powder, minced jalapeno pickle, and chopped artichoke hearts in a mixing bowl.
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 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 parmesan cheese for the subtle flavors(drizzle this jalapeno hot sauce for bold variation).
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 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.
Refrigerate. Store the leftovers in an airtight container. Refrigerate it and use it for up to five days.
Freezing. This jalapeno artichoke dip separates when frozen and thawed. If you prefer freezing, then use the leftover as a salad dressing.
Reheat. To reheat, scoop the jalapeno artichoke dip, transfer it to the microwave-safe bowl, and gently 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
Suggested tools to make this recipe
Baking dish. Easy to use, perfect for both baking and serving.
Mixing bowl. A good mixing bowl is a staple in every kitchen.
Printable recipe card
Jalapeno artichoke dip
- 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.
- Refrigerate. Store the leftovers in an airtight container. Refrigerate it and use it for up to five days.
- Freezing. This jalapeno artichoke dip separates when frozen and thawed. If you prefer freezing, then use the leftover as a salad dressing.
- Reheat. To reheat, scoop the jalapeno artichoke dip, transfer it to the microwave-safe bowl, and gently reheat until it's fun until it's warm.