With this creamy, zippy, savory, and slightly spicy jalapeño artichoke dip, you can skip the store-bought dips and make your own homemade version in just 10 minutes. It's perfect for game day snacking or a holiday party, and you can control the level of spiciness as well as the texture.
Why spend extra money at Trader Joe's or Costco when it's so easy (and cheaper) to make jalapeño artichoke dip at home?
It's a simple and flavorful dip that can be served with crackers, veggies, chips, or even used as a sandwich spread.
For a chunkier texture, mix it by hand, or for a smoother texture, give it a few pulses in a food processor. Either way, this savory snack will be gobbled up when served on game day or at your next holiday party.
For more dip recipes, try mutabal-middle eastern eggplant dip or smoked paprika hummus.
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⭐️ Why This Dip is the Best
- Creamy, zippy, savory, and slightly spicy
- Quick & easy cold dip recipe that's ready in 10 minutes
- 8 simple ingredients and naturally gluten-free
- Choose your preferred texture and consistency
- Serve it with crackers, veggies, sliced baguette, or tortilla chips
- You can make it more or less spicy
- Make ahead instructions provided
- Freezer-friendly recipe
🌶 Ingredients Needed
- Canned artichoke hearts - Make sure you drain them before using. Try artichoke hearts in my easy tuscan bean salad!
- Jalapeños - Depending on how spicy you want your dip, you can choose to leave some seeds in your peppers. Try jalapeños in my black bean corn avocado salsa!
- Cream cheese - Your cream cheese should be softened to ensure a creamy texture.
- Mayonnaise - Adds rich tangy flavor
- Sour cream or yogurt - Boosts the creamy factor
- Parmesan cheese or nutritional yeast - You can use either ingredient to add deep savory flavor.
- Garlic powder and onion powder - An easy way to add more complex savory flavor to our dip.
📝 Variations & Substitutions
- Spice level. Adjust the amount of jalapeños used to make it more or less spicy. Alternatively, add a dash of cayenne pepper or red pepper flakes for a different spice flavor.
- Roast your jalapeños. For a more mellow jalapeño flavor, roast your jalapeño peppers (see my post on how to roast jalapeños for quick & easy directions!)
- Make vegan/dairy-free. Substitute vegan cream cheese and mayonnaise (and use nutritional yeast) to make a vegan version.
- Baked version: Transfer mixture into an 8"x8" baking dish and place in a preheated 350 degree F. oven for 30 minutes, until brown and bubbly.
- Chunky texture. You can skip the food processor altogether and simply mix the ingredients by hand in a medium bowl. Chop the artichoke hearts and jalapeños to your preferred size, then stir in the remaining ingredients.
🔪 How to Make This Dip Recipe
In a food processor, pulse artichoke hearts and jalapeños until chopped, about 30 seconds.
Add remaining ingredients and pulse until blended well. Transfer to a bowl and serve with crackers, tortilla chips, or sliced veggies. Store in the fridge for up to 4 days.
🥖 How to Serve
Whether served as an appetizer, game day snack, party food, or sandwich spread, there are several ways to eat your jalapeño artichoke dip.
- Sliced veggies: Cucumbers, cherry tomatoes, carrots, or celery can all be used to scoop up this savory dip.
- Crackers: Serve with your favorite multi-grain or herb crackers.
- Tortilla chips or pita chips: Thick and crunchy chips pair well with this creamy dip.
- Sliced baguette: Thinly slice a baguette and spread onto a platter.
- Sandwich spread: Use as a condiment on chicken focaccia sandwich or your favorite sandwich for extra flavor and creaminess.
👩🏼🍳 Expert Tips
- Storage: Place in an air-tight container and store in the refrigerator for up to 4 days.
- How to freeze: Transfer to a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in refrigerator overnight. It may separate a bit in the freezer, but giving it a few good stirs, either by hand or in a food processor, will make it smooth again.
- Make-ahead: Make dip, cover, and store in the refrigerator for up to 48 hours before serving.
- Softened cream cheese. Make sure that your cream cheese is softened (room-temperature) before blending to avoid lumps in your dip.
💬 Frequently Asked Questions
Yes - remove the dip from its packaging and transfer to a microwave-safe container. Microwave on high in 30-second increments, stirring well, until heated thoroughly.
Remove the dip from its packaging and transfer to a microwave-safe container. Microwave on high in 30-second increments, stirring well, until heated thoroughly.
It's not the worst thing you could possible eat. Although the first couple of ingredients are spinach and artichokes (yay!), it's followed by quite a bit of high-calorie dairy products, like sour cream, half & half, and Parmesan cheese. So, like all things, eating it in moderation is totally fine.
🍽 Related Recipes
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Creamy Jalapeño Artichoke Dip Recipe
Ingredients
- 1 14-ounce can artichoke hearts, drained
- 2 jalapeños, seeded and roughly chopped
- 8 ounces cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup sour cream or yogurt
- ½ cup grated Parmesan cheese or nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a food processor, pulse artichoke hearts and jalapeños until chopped, about 30 seconds.
- Add remaining ingredients and pulse until blended well. Transfer to a bowl and serve with crackers, tortilla chips, or sliced veggies. Store in refrigerator for up to 4 days.
Notes
- Storage: Place in an air-tight container and store in the refrigerator for up to 4 days.
- How to freeze: Transfer to a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in refrigerator overnight. It may separate a bit in the freezer, but giving it a few good stirs, either by hand or in a food processor, will make it smooth again.
- Make-ahead: Make dip, cover, and store in the refrigerator for up to 48 hours before serving.
- Softened cream cheese. Make sure that your cream cheese is softened (room-temperature) before blending to avoid lumps in your dip.
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