Jalapeño Artichoke Dip

jalapeno artichoke dip in baking dish closeup

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4.86 from 41 votes

Jalapeño Artichoke Dip is the perfect party appetizer. Spicy, melty, cheesy and totally irresistible!

Prep Time15

Cook Time25

Total Time40

Servings:

Calories: 452kcal

Author: Chef Molly Pisula

Ingredients

4 jalapeño peppers
18 ½ 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.

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