Jalapeño Artichoke Dip is the perfect party appetizer. Spicy, melty, cheesy and totally irresistible—sure to become a must-have at your next gathering!
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Why Make This Recipe
- SO.DARN.GOOD: This dip takes regular old artichoke dip to the next level, with all kinds of cheesy flavor, plus a spicy kick from the jalapeños.
- Great for Make-Ahead: Put the ingredients together for this dip, then keep in the refrigerator until you’re ready to bake.
- Easy Prep: Light chopping required, but then just stir together in one bowl and bake.
🥗 Ingredients
- Jalapeño Peppers: If you want to bring the heat, you can add more jalapeños to this dish, or even some crushed red pepper instead. You might also play around with using poblano peppers, which aren’t as spicy but have great flavor.
- Artichoke Hearts: I like the extra flavor and lusciousness of marinated artichoke hearts, but you can use artichoke hearts packed in water as well (or frozen artichoke hearts). Just make sure to drain well and pat dry before chopping.
- Green Chiles: These pre-chopped chiles add flavor to this dish, and a little heat as well. But you can leave them out if you can’t find them.
- All the Cheeses!: I love the combination of cheeses in this dish. Cheddar has a stronger flavor (use a sharp one), mozzarella gets deliciously melty, and parm just makes everything better. Grate your own cheese if you have time—it always tastes better and melts better than the pre-shredded variety.
- Mayonnaise: Try replacing with Greek yogurt for a (slightly) healthier version of this dip. Or head on over to my Healthier Baked Spinach Artichoke Dip for a lighter version of a similar dip!
- Paprika: The paprika in this recipe is optional, as it’s mostly for how pretty it looks on the top of the baked dip. You can also use a smoked paprika for extra flavor.
🥣 Step-by-Step Instructions for Jalapeño Artichoke Dip
Cut 4 jalapeños in half, and remove stems and seeds.
Place jalapeño halves on a foil-lined sheet pan and broil for 3-5 minutes, or until the peppers are blackened. Set aside to cool.
Preheat oven to 375 degrees. Drain 18.5 ounces artichoke hearts and pat dry, then chop into small pieces.
Place into a large bowl. Open 4.5-ounce can of green chiles and drain any excess liquid. Then add to the bowl with the artichoke hearts. Chop cooled jalapeños and add to bowl.
Then add 1 cup grated cheddar cheese, 1 cup grated mozzarella cheese, 3 ounces cream cheese, 1.5 tablespoons of parmesan cheese, 4 tablespoons mayonnaise, and 1 teaspoon garlic powder, and stir well.
Spread dip into an 8-inch baking dish, then sprinkle the top with another 1.5 tablespoons of parmesan cheese and then the paprika.
Bake for 20-30 minutes, until dip is bubbly and the top is lightly browned. Remove from oven, let cool for 5 minutes on cooling rack, then serve.
🧐 Recipe FAQs
Yes, this dip is great for make-ahead. Just prep all the ingredients, add to baking dish, then cover and chill for up to 24 hours. Remove from the refrigerator about 30 minutes before baking to allow dish to come back to room temperature. Then bake and serve.
I would not recommend freezing artichoke dip because of the cream cheese and mayonnaise in the recipe. These ingredients may separate after freezing and defrosting.
Yes, this jalapeño artichoke dip is totally gluten-free. Serve with gluten-free tortilla chips or with crudités.
Yes! Artichokes and jalapeño peppers are both low in carbs, as are cheese and mayonnaise. Just make sure to serve it with a keto dipper like carrot or cucumber sticks.
👩🍳 Expert Tips for Jalapeño Artichoke Dip
Make sure that you chop your jalapeños very finely after they are broiled to avoid getting a mouthful of straight jalapeño when the dip is served. Also, you may want to use disposable gloves when chopping and de-seeding the jalapeños.
Got extra jalapeños? Save one to make this Black Bean Corn Salsa to serve too!
For an extra-special presentation, hollow out a loaf of bread (try sourdough!) and pour dip into bread bowl to bake. Then cut up the bread you removed from the center of the loaf to use for dipping.
Need a less spicy appetizer option for family members who don't love jalapeños? How about trying these Stuffed Banana Peppers instead?
Wondering what to serve with Jalapeño Artichoke Dip? Well, this dip really goes with whatever dip delivery device you prefer. Here are a few of my favorites:
- Crudités (carrot sticks, bell pepper slices, cucumber sticks, celery sticks, sliced radishes)
- Tortilla chips
- Pita chips
- Chunks of bread or baguette slices
- Crackers like Wheat Thins or Triscuits
- Pretzel thins
Other Delicious Party Appetizers
If you love to entertain as much as I do, you’re going to want to check out some of my other appetizer recipes. You can see my whole Appetizer Archive here, and don’t miss these favorites:
You might also want to try our Roasted Garlic Hummus. And if dips are your thing, try this delicious Captain Rodney's Dip from our friends at Call Me PMC!
If you try this Jalapeño Artichoke Dip recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
Jalapeño Artichoke Dip
Jalapeño Artichoke Dip is the perfect party appetizer. Spicy, melty, cheesy and totally irresistible!
Ingredients
- 4 jalapeño peppers
- 18.5 ounces marinated artichoke hearts
- 1 4.5-ounce can chopped green chiles
- 1 cup grated sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 ounces cream cheese, softened
- 3 tablespoons parmesan cheese
- 4 tablespoons mayonnaise
- 1 teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Cut jalapeños in half, and remove stems and seeds.
- Place jalapeño halves on a foil-lined sheet pan and broil for 3-5 minutes, or until the peppers are blackened. Set aside to cool.
- Preheat oven to 375 degrees.
- Drain artichoke hearts and pat dry, then chop into very small pieces. Place into a large bowl.
- Open can of green chiles and drain any excess liquid, then add to the bowl with the artichoke hearts.
- Chop cooled jalapeños and add to bowl.
- Add cheddar cheese, mozzarella cheese, cream cheese, 1.5 tablespoons of the parmesan cheese, mayonnaise, and garlic powder, and stir well.
- Spread dip into an 8-inch baking dish, then sprinkle the top with the rest of the parmesan cheese and then the paprika.
- Bake for 20-30 minutes, until dip is bubbly and the top is lightly browned.
- Remove from oven, let cool for 5 minutes on cooling rack, then serve.
Notes
Make-Ahead Instructions: Prep all the ingredients, add to baking dish, then cover and chill for up to 24 hours. Remove from the refrigerator about 30 minutes before baking to allow dish to come back to room temperature. Then bake and serve. Freezing this dip is not recommended!
Expert Tips: Make sure that you chop your jalapeños very finely after they are broiled to avoid getting a mouthful of straight jalapeño when the dip is served. Also, you may want to use disposable kitchen gloves when chopping and de-seeding.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 452Total Fat: 37gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 67mgSodium: 1396mgCarbohydrates: 16gFiber: 5gSugar: 4gProtein: 17g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.
Instagram Users: Now that you've made this baked artichoke dip recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Louise says
I’m just curious. Why do you need to roast/broil jalapeños 1st, when you’re going to be baking them in the dip?
Molly Pisula says
Hi Louise, good question! You could just chop them and leave them raw before baking, but I love the smoky flavor that comes from roasting the jalapeños. Also, the roasting removes some of the water from the jalapeños so that they don't make the dip at all watery. I haven't tested this with raw jalapeños, but I would be worried that they might leak some liquid into the dip as they cook. If you try it, let me know, because I'd love to add that info to the post for anyone else who was interested!
Chef Mimi says
Two things - roasted jalapeños - yum! The other, using marinated artichoke hearts. Interesting. I would think you’d use regular. Is there too much zing from the vinegar in the marinade that my husband could taste it/
Chef Molly says
I like the marinated artichokes in there, and when you drain them pat them dry, I don't think you'll find them too zingy. But absolutely you could sub regular artichoke hearts. I think in that case I'd add a little lemon juice and zest, just to give it that brightness that the marinated ones give you. And the roasted jalapeños really are yum!
Chef Mimi says
That makes perfect sense - thanks!