This creamy Artichoke Jalapeno Dip is a crowd-pleaser! It’s packed with tasty artichokes, spicy jalapenos, and lots of cheese—perfect for dipping! 🧀
I love serving this dip warm with chips or veggies. It’s hard to resist sneaking a few bites before the party even starts! Who could blame me? 😂
Key Ingredients & Substitutions
Artichoke Hearts: Canned artichoke hearts save time, but frozen artichokes can be used if you thaw and chop them first. They bring a fresher taste.
Jalapenos: Adjust spice by using one or two jalapenos. For milder heat, try banana peppers or roasted red peppers instead!
Cream Cheese: If you’re looking for a lighter option, replace cream cheese with Greek yogurt or a low-fat cream cheese alternative.
Sour Cream & Mayonnaise: Instead of sour cream, you can use Greek yogurt for a tangy twist. Swap mayo for avocado for a creamy texture with added nutrients.
Cheese: Mozzarella and Parmesan create a delicious blend, but feel free to use cheddar or pepper jack for a different flavor profile!
How Do I Ensure My Dip is Creamy and Smooth?
Getting that creamy texture starts with using softened cream cheese. It should be soft to blend smoothly. Here’s how to make sure your dip is just right:
- Let cream cheese sit out for about 30 minutes before use, so it’s easy to mix.
- Mix the cream cheese, sour cream, and mayonnaise together well first—this helps them combine easily.
- Add other ingredients slowly, stirring gently to keep the mixture smooth.
But don’t rush the process! Taking your time with the mixing makes a big difference.
How to Make Artichoke Jalapeno Dip
Ingredients You’ll Need:
For the Dip:
- 1 (14 oz) can of artichoke hearts, drained and chopped
- 1-2 fresh jalapenos, seeded and finely chopped (adjust for desired heat)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro or parsley, chopped (for freshness and garnish)
- Salt and pepper, to taste
- Optional: a pinch of crushed red pepper flakes for extra heat
How Much Time Will You Need?
This delicious Artichoke Jalapeno Dip takes about 10 minutes to prepare, followed by 20-25 minutes of baking. In just 30-35 minutes, you’ll have a warm and cheesy dip ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This ensures your dip cooks evenly and becomes perfectly bubbly!
2. Mix the Base:
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or a spatula to mix until smooth and creamy. This creates a deliciously creamy base for your dip.
3. Add in the Goodies:
Now it’s time to add the fun stuff! Gently fold in the chopped artichoke hearts, finely chopped jalapenos, minced garlic, shredded mozzarella, grated Parmesan, and your choice of chopped cilantro or parsley. Make sure everything is well mixed!
4. Season to Taste:
Sprinkle in some salt and pepper, mixing again. If you enjoy a little heat, now’s the time to toss in a pinch of crushed red pepper flakes. Taste and adjust the seasoning as needed.
5. Transfer and Smooth:
Carefully transfer your mixture into an oven-safe baking dish or bowl. Spread the top evenly with a spatula to ensure it bakes beautifully.
6. Bake to Perfection:
Place your dip in the preheated oven and bake for 20-25 minutes. You’ll know it’s ready when the top is golden and bubbly, filling your kitchen with a mouthwatering aroma!
7. Garnish and Serve:
Once out of the oven, let it cool for a minute. If you like, garnish with additional fresh herbs for a pop of color. Serve warm with toasted baguette slices, crunchy crackers, or fresh vegetable sticks.
Enjoy your creamy, slightly spicy Artichoke Jalapeno Dip—sure to be a hit at any gathering!
Can I Use Fresh Artichokes Instead of Canned?
Yes! If you prefer fresh artichokes, you’ll need to cook and chop them before adding them to the dip. Boil or steam artichokes until tender, then remove the leaves and chop the heart.
How Can I Adjust the Spice Level?
If you want a milder dip, use only one jalapeno or remove the seeds before chopping. For extra heat, consider adding a few chili flakes or using spicier peppers like serrano instead!
Can I Make This Dip Ahead of Time?
Absolutely! You can prepare the mixture and store it in the refrigerator for up to 2 days before baking. Just cover it tightly with plastic wrap or foil. When ready to serve, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the oven or microwave, stirring occasionally until heated through.
