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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.

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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.
  • Want more heat? Add some red pepper flakes. Or you could eliminate the green chiles and double the canned jalapenos or use fresh.
  • For 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


Hot Jalapeno Artichoke Dip 

4.89 from 9 votes
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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings


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


Store covered in the fridge for up to 3 days. 
Keyword jalapeno artichoke dip


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

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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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4.89 from 9 votes (6 ratings without comment)

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  1. Cljo says:

    Absolutely delicious!! Rave reviews from all 6 people gathered for appetizers & drinks. Couldn’t find the recipe I’ve used for many years — this was better!! Rich, creamy, flavorful. I used one mild and one hot can of chilis was a good combination for a mix of people.

    1. Kristin says:

      Awesome feedback Cljo! Thank you so much for stopping by.

  2. Lori says:

    Can this be made in a small crockpot to keep warm?

    1. Kristin Maxwell says:


  3. Amy says:

    I’ve made this twice now and it is really easy and delicious. I was reluctant to add the full can of jalapenos, but was glad I did. It was perfect!

    1. Kristin says:

      Nice! Thanks for stopping by Amy!

  4. RoseLynn says:


    1. Kristin says:

      Thank you RoseLynn!

  5. Tina Wellman says:

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

    1. Kristin says:

      Nice! Thank you for stopping by Tina.

  6. Paris says:

    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.

    1. Kristin says:

      You are so welcome paris! Thanks for the awesome feedback.

  7. Kelly Rinzema says:

    Yum! My hubby is requesting this one for game day 🙂

  8. Kristen Whitby says:

    YUM!!! That looks so delicious!