Baked Jalapeno Artichoke Dip

Baked Jalapeno Artichoke Dip is spicy and creamy and the perfect dip for game day, party day or just for late night snacking. Ready in about 30 minutes, this dip is totally addictive!

blue casserole dish, a hand, tortilla chips, orange napkin, hor artichoke dip, a spoon

Appetizer dips are simply the best. I love serving appetizers instead of a meal anytime I’m having guests over, or just for fun. This jalapeno artichoke dip is the perfect addition to a spread with some of my favorites like Cheesy Hot Bacon Dip and Air Fryer Chicken Wings.

Today, I’m sharing one of my all-time favorite appetizers, Hot Jalapeno Artichoke Dip. It is perfect for football season! Cheesy, creamy and spicy, it’s served hot and bubbly with something crispy like tortilla chips, crostini or crackers.

Jalapeno Artichoke Dip Ingredients

  • Artichoke Hearts – in water, not marinated.
  • Diced Jalapenos – a 4-ounce can or you could chop a couple of fresh jalapenos if you want more heat.
  • Diced Green Chiles – Double this and eliminate the jalapenos for a more mild dip.
  • Mayonnaise – to make the dip super creamy.
  • Cream Cheese – another creamy element.
  • Parmesan Cheese – because every dip needs cheese.

3 collages making a jalapeno artichoke dip

How to Make Hot Jalapeno Artichoke Dip

The best thing about this dip is that it’s super simple and doesn’t require a bunch of fancy ingredients.

  1. Preheat oven to 350 degrees. Drain and chop the artichokes. Add all of the ingredients into a large mixing bowl and stir to combine.
  2. Transfer the mixture to an 8×8 casserole dish or a 10-inch cast iron pan and bake until golden brown and bubbly, about 30 minutes.
  3. Serve the jalapeno artichoke dip hot and bubbly with cracker, tortilla chips or crusty french bread for dipping.

Recipe Notes and Tips

Make ahead and storage: This dip can be prepared up to a day before baking. Just cover and store in the fridge. Freeze cooked and cooked dip for up to 3 months and thaw overnight in the fridge, then bake until warm and bubbly.

More heat, add some red pepper flakes. Or you could eliminate the green chiles and double the canned jalapenos or use fresh.

Less heat, skip the jalapenos and double the green chiles.

blue dish with jalapeno artichoke dip, tortilla chips, a spoon, an orange napkin.

More Delicious Dips to Try

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Hot Jalapeno Artichoke Dip 

Baked Jalapeno Artichoke Dip is spicy and creamy and the perfect dip for game day, party day or just for late night snacking. Ready in about 30 minutes, this dip is totally addictive!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer
Cuisine American
Servings 8 servings
Calories 427kcal

Ingredients
  

  • 14 ounce artichoke hearts in water drained and chopped
  • 4 ounce diced jalapenos drained
  • 4 ounce diced green chilies
  • 1 cup mayonnaise
  • 8 ounces grated Parmesan cheese grated
  • 8 ounces cream cheese softened

Instructions
 

  • Preheat oven to 350 degrees.
  • Add all ingredients in a large mixing bowl and stir to combine.
  • Transfer mixture to an 8x8 casserole dish or cast iron skillet and bake until golden brown and bubbly, about 35 minutes.
  •  Serve with french bread, tortilla chips or crackers.

Notes

Store covered in the fridge for up to 3 days. 

Nutrition

Calories: 427kcalCarbohydrates: 6gProtein: 13gFat: 39gSaturated Fat: 14gCholesterol: 68mgSodium: 1124mgPotassium: 134mgFiber: 1gSugar: 3gVitamin A: 902IUVitamin C: 3mgCalcium: 352mgIron: 1mg
Keyword jalapeno artichoke dip

 

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. I love this recipe & I’ve been sharing it with friends and they have been loving it. I like to add some bacon sometimes.

  2. I made this today, and thank you. It came out so good. I did add hot diced green chiles and jalapeños but my family enjoyed & wanted a bigger batch hahaha.