This Jalapeno Artichoke Dip is creamy, spicy and perfect for dipping poolside this summer with your favorite chips, veggies and crackers. Better make a double batch – it disappears fast!
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.
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.
What is in Jalapeno Artichoke Dip?
This is the creamiest dip!! There is so much flavor you won’t be able to stop eating it. Here’s what you need:
- a can of artichoke hearts
- a small can of diced jalapenos (you can also use green chiles if you don’t want it to be too spicy, or make it more spicy with fresh minced jalapeno)
- cream cheese
- sour cream
- minced garlic
- Parmesan cheese
- seasoned salt
I’m sure you have most of this on hand! You can swap out ingredients if you want, like using greek yogurt instead of sour cream and mayo, or adding some pepper jack cheese to the mix.
How to make Jalapeno Artichoke dip
If I’m making an appetizer for a party, it’s got to be easy. That’s why I love this dip so much! You just dump all the ingredients into a blender or food processor and pulse. You can keep the dip more on the chunky side and just mix with a spoon if that suits your fancy. I like it to be perfectly scoopable so I use my food processor and it’s ready in minutes.
If you’d like to make this Jalapeno Artichoke Dip a hot dip, stir in a cup of freshly shredded Mozzarella to the mixture (don’t use the food processor), and pour the dip into a 1-quart casserole dish. Top with about 1/2 a cup more of Mozzarella cheese. Bake at 350 for about 20 minutes or until it’s browned on top and bubbly.
You can serve this dip with a variety of dippable snacks. Some of my favorites include tortilla chips, crisp crackers, hard pretzels and fresh veggies like tomatoes, carrots or celery. I also like to add some color to the dip by topping it with fresh minced chives. Of course my personal favorite for any dip is to serve it with a fresh, homemade crostini.
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.
For more craveable dips, try these:
- Crab Dip Recipe
- Hawaiian Pizza Dip
- Easy Ranch Dill Pickle Dip
- Cheesy Buffalo Chicken Dip
- Hot Mexican Corn 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.