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Copycat Costco Jalapeno Artichoke Dip is creamy, spicy and perfect for dipping poolside this summer with your favorite chips, veggies and crackers.
If you could eat chips and dip all the live long day like me, you’re going to love this dip! You’ll probably love some of our other favorites too, like Jalapeno Dill Dip and Hot Bacon Beer Cheese Dip.
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Costco Jalapeno Artichoke Dip Recipe
One of my favorite guilty pleasures is chips and dip. I could eat that for lunch and dinner, and probably breakfast too.
My favorite dip is a Jalapeno Artichoke dip from Costco. Years ago, when I was a broke single mom and didn’t have a Costco membership card, I had to rely on someone else to take me so I knew I had to come up with a recipe for my favorite dip so I could make it at home.
This is the creamiest dip! There is so much flavor you won’t be able to stop eating it. Here’s what you need:
- Artichoke Hearts – A 15-ounce can of artichoke hearts, drained well. Not the marinated kind as they will a tangy flavor.
- Diced Jalapenos – One small can is plenty of heat for me, but you can add a couple tablespoons of fresh minced jalapenos if you prefer. You can also use green chiles if you don’t want it to be too spicy.
- Cream Cheese – Full fat, brick style is always my recommendation, but you can use a lighter variety if you prefer.
- Mayonnaise – Just a little bit; feel free to swap out for sour cream.
- Sour Cream – Full fat makes your dip nice and creamy, but you can swap in a lower fat variety or even Greek yogurt.
- Garlic – Fresh garlic has the best flavor. Mince finely, or swap in a teaspoon of garlic powder.
- Parmesan Cheese – Normally I would highly recommend freshly grated Parm, but you can use pre-packaged and no one will know the difference.
- Seasoned Salt – If you don’t have any on hand, you can use regular salt to taste.
How to Make Costco Jalapeno Artichoke Bip
This dip is perfect for parties – just mix and go! No baking required.
- Place all of the ingredients in a food processor and pulse until blended to a consistency you are happy with. It can be chunky or smooth and creamy; I like it somewhere in between. Taste and adjust seasonings as desired.
- Use a spatula to scrape the dip out of the bowl of the food processor and into a 1-quart serving dish.
- Garnish with some fresh cracked black pepper, minced chives or cilantro, or sliced jalapenos if desired. Serve with tortilla chips, crisp crackers, crostini, hard pretzels or fresh veggies like bell peppers, carrots or celery.
If you’d like to make this a hot dip, top freshly shredded Mozzarella cheese and bake at 350℉ for about 20 minutes or until it’s browned on top and bubbly.
What To Do With Leftovers
If you happen to have leftovers of this delicious artichoke dip (we don’t usually!), cover the dip tightly and keep it in the fridge for 3-4 days. Stir well before eating. This dip will get spicier as it sits so keep that in mind. Freezing is not recommended.
More Craveable Dips
- Crab Dip Recipe
- Buffalo Chicken Dip
- Hot Mexican Corn Dip
- Cranberry Jalapeno Dip
- BLT Dip with Crostini
- Jalapeno Popper Dip
Jalapeno Artichoke Dip
- 14 ounce canned artichoke hearts drained
- 4 ounce can jalapenos drained, or 2-3 tablespoons fresh, seeds removed
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup grated Parmesan cheese
- 8 ounce brick cream cheese softened
- 1 tablespoon minced garlic about 3 cloves
- 1/4 teaspoon seasoned salt
- Pulse all of the ingredients together in a blender or food processor, just enough to combine but still leave some texture. If you prefer, you can simply mix together in a large bowl using a wooden spoon or spatula.
- Pour into a 1-quart dish for serving. Top with a few sliced jalapenos for garnish if desired and serve with tortilla chips.