Whatever occasion, this jalapeno artichoke dip recipe will be a crowd-pleaser. Years ago, I had a mind-blowing artichoke dip at Freemans in NYC. I googled it like a madwoman for days. Found a copycat recipe with just mayo, parmesan, and artichokes. A bit too simple, right? But it made sense – this dip was all about being light. When a recipe is simple, the ingredients matter. So please, if you can find it, get the real deal, Parmigiano Reggiano. Additionally, although I’m a fan of cream cheese, I’ve noticed that in dips, it can weigh things down and make them overly dense. I don’t have to tell you this dip is great for your next party, movie night, game night, and football season, so grab your tortilla chips and let’s jump into this jalapeño artichoke dip recipe.
How to make Creamy Jalapeno Artichoke Dip
1. Broil your fresh jalapenos until charred and blistered on all sides; it only takes 4-5 minutes, so keep an eye on them.
2. Add the roasted jalapenos to a plastic bag and let them steam for 5-10 minutes (this helps when you peel their skins).
3. Peel off the skins, slice the jalapenos in half, and remove any seeds. Chop jalapenos into small pieces and set aside.
4. In a small food processor, add your artichoke hearts, mayonnaise, parmesan, garlic, lemon juice, salt and pepper. Pulse until artichokes are chopped into small pieces. You could forgo the food processor and do this by hand; just add chopped artichoke hearts to a bowl with all the remaining ingredients.
5. Add the artichoke dip to your baking dish or cast iron pan and stir in the chopped jalapenos. Add remaining two tablespoons of parmesan cheese to the top before transferring to the oven. Bake for 20-25 minutes, until bubbly and golden brown.
6. And there you have it: simple ingredients make an easy party dip that’s perfect game day food or a great idea for your next Netflix binge.
Jalapeño Artichoke Dip Ingredients
– 4 jalapeños
1 cup mayonnaise
– 14 oz can artichoke hearts in water, drained (I’ve also used frozen artichoke hearts from Trader Joe’s and love them; just thaw before use)
– 1 cup Parmesan Cheese, grated
– 3 garlic cloves, minced
– 1 tbsp lemon juice
– 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt
Artichoke Dip Substitutions
Jalapeños – You can use milder green bell peppers or poblano peppers for less heat, or you can substitute with canned diced green chilies for a different flavor.
Mayonnaise – Greek yogurt or sour cream can be used as a lighter alternative to mayonnaise.
Artichoke Hearts – If you want to switch it up, you can use cooked spinach, chopped and drained, as a spinach and artichoke dip variation.
Parmesan Cheese – Use grated Pecorino Romano or Asiago for a similar sharp cheese flavor. But you can also use shredded mozzarella cheese, cheddar cheese or Monterey jack cheese.
Garlic – If you prefer a milder garlic flavor, use roasted garlic or garlic powder.
Lemon Juice – Replace lemon juice with white wine or vinegar for a slightly different tang.
Jalapeño Artichoke Dip Variations
There are so many options to add some variety to your jalapeño artichoke dip. Here are a few of my favorites:
Vegetarian Spinach and Artichoke Dip
- Replace the jalapenos with 1 cup of cooked, chopped spinach (make sure it’s well-drained).
- Swap the mayonnaise for Greek yogurt or a dairy-free alternative for a creamy, vegetarian twist.
Smoked Paprika Kick
- Add a pinch of smoked paprika for a subtle smoky flavor and a bit of warmth.
Buffalo-Style Artichoke Dip
- Mix in buffalo sauce or hot sauce for a spicy, tangy kick. You can adjust the amount based on your heat preference.
- Top the dip with blue cheese crumbles before baking for an extra layer of flavor.
Crab and Artichoke Dip
- Include lump crab meat for a seafood twist. Fold it into the dip along with the artichokes.
- Enhance the flavor with a pinch of Old Bay seasoning.
Equipment
Small Food Processor
Mixing bowl
Baking dish / Cast iron skillet
Spatula
How to store and reheat Jalapeño Artichoke Dip
To store, allow the dip to cool to room temperature and transfer to an airtight container. Refrigerate and consume within 3-5 days.
To reheat, preheat your oven to 350°F (175°C), place in the same oven-safe baking dish used earlier, and heat for 15-20 minutes or until it’s hot and bubbly.
Top 3 Tips to Success
Use drained artichoke hearts – Before adding the artichoke hearts to the dip, take them out of the can/jar and press them between paper towels to soak up any excess moisture. Getting rid of the extra liquid will help make the dip nice and thick instead of runny.
Use the proper ingredients – To achieve the perfect dip, use fresh jalapeño peppers instead of jarred or pickled ones. Choose cheeses that melt smoothly, like cheddar or the substitutions listed above.
Maintain texture and consistency – If the dip looks too runny, take the artichoke hearts and press them again with paper towels to remove more liquid. If the dip is too thick, slowly stir in milk or cream, one tablespoon at a time, until the desired consistency of your creamy dip is achieved
Jalapeño Artichoke Dip: FAQs
How long does jalapeno artichoke dip last in the fridge?
When properly stored in an airtight container, jalapeno artichoke dip can last in the refrigerator for about 3 to 4 days. However, its quality may gradually decline over time. If you need to store it longer, consider freezing it.
Can jalapeno artichoke dip be made ahead of time?
Yes, jalapeno artichoke dip can be made ahead of time. You can prepare the dip and store it in the refrigerator, covered, for a day or two before baking. It’s a great option for parties or gatherings. Simply bake it when ready to serve, ensuring it’s hot and bubbly.
Do I need to use cream cheese?
Nope! Additionally, although I’m a fan of cream cheese, I’ve noticed that in dips, it can weigh things down and make them overly dense.
Are the roasted jalapenos spicy?
Not really. Jalapenos are known for their mild to moderate heat. When chopping the roasted jalapenos, remove any seeds, but you can also taste to see the spice level. Mine were very mild so I added all four. But you can certainly add to your liking.
What should I serve with jalapeno artichoke dip?
Here are some great options to consider for your artichoke dip:
Tortilla Chips: These are a classic choice. Their crunch and neutral flavor make them an ideal canvas for the bold flavors of the dip.
Pita Chips: Another crunchy option, pita chips offer a slightly different texture and taste that pairs beautifully with the creamy dip.
Fresh Pita Bread: Soft and fluffy, fresh pita bread can be a delightful contrast to the dip’s texture.
Crostini: These small, toasted bread slices are perfect for spreading the dip on.
Fresh Vegetables: Offer a healthy, crunchy option with carrot sticks, celery sticks, cucumber slices, bell pepper strips, and cherry tomatoes.
Crackers: A variety of crackers, such as wheat thins or water crackers, provide a nice crunch and are sturdy enough for dipping.
Bread Bowl: For a fun and edible serving container, hollow out a round loaf of bread and pour the dip inside. Guests can enjoy the dip and then eat the bowl!
French Bread: Slices or chunks of French bread can be a hearty and satisfying dipper.
Cheese Slices: Offer a selection of cheese slices, like Monterey Jack cheese or pepper jack cheese, for an added layer of flavor.
Grilled Vegetables: Slightly charred and seasoned grilled veggies like zucchini, eggplant, or bell peppers can be a delicious and unique pairing.
Meats: Slices of salami, pepperoni, or prosciutto can add a savory and rich dimension to your appetizer spread.
Potato Chips: For those who love a salty snack, classic or kettle-cooked potato chips can be a great match.
Notes:
– If you’re a bacon fan stir in some crispy bacon
– Sprinkle top with breadcrumbs before baking for a crunchy topping.
– This would be delicious in a bread bowl
– Leftover dip makes great veggie wrap or sandwich spread for lunch the next day
Jalapeño Artichoke Dip: Conclusion
In conclusion, this Jalapeño Artichoke Dip recipe epitomizes the beauty of simple, high-quality ingredients coming together to create a dish that’s absolutely delicious. Whether you’re hosting a family dinner, gearing up for football season, or just looking for a savory treat during your next movie night, this artichoke jalapeno dip is sure to delight your taste buds. The combination of spicy jalapeños and rich artichoke hearts, paired with the tangy zing of Parmesan cheese, creates a perfect balance of flavors. Don’t hesitate to experiment with additions like red pepper flakes for a bit of heat, or switch to marinated artichokes for a different texture.
I hope you love this artichoke dip recipe!
Recipe:
PrintJalapeno Artichoke Dip
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Ingredients
- 4 jalapeños
- 1 cup mayonnaise
- 14 oz can artichoke hearts in water, drained (I’ve also used frozen artichoke hearts from Trader Joe’s and love them; just thaw before use)
- 1 cup Parmesan Cheese, grated
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt
Instructions
1. Broil your fresh jalapenos until charred and blistered on all sides; it only takes 4-5 minutes, so keep an eye on them.
2. Add the roasted jalapenos to a plastic bag and let them steam for 5-10 minutes (this helps when you peel their skins).
3. Peel off the skins, slice the jalapenos in half, and remove any seeds. Chop jalapenos into small pieces and set aside.
4. In a small food processor, add your artichoke hearts, mayonnaise, parmesan, garlic, lemon juice, salt and pepper. Pulse until artichokes are chopped into small pieces. You could forgo the food processor and do this by hand; just add chopped artichoke hearts to a bowl with all the remaining ingredients.
5. Add the artichoke dip to your baking dish or cast iron pan and stir in the chopped jalapenos. Add remaining two tablespoons of parmesan cheese to the top before transferring to the oven. Bake for 20-25 minutes, until bubbly and golden brown.
6. And there you have it: simple ingredients make an easy party dip that’s perfect game day food or a great idea for your next Netflix binge.
Notes
Jalapenos vary in heat level – all 4 of mine were too mild. If that’s the case, you could add some cayenne pepper if you enjoy things more spicy.
OMG. Yes to this dip. the jalapenos were such a good combo. It’s now my go-to game day dip. I served with tortilla chips but will try your crostini version too.