How to Make Creamy Jalapeño Artichoke Dip

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How to Make Creamy Jalapeño Artichoke Dip

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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.

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– canned artichoke hearts – jalapeños – cream cheese – mayonnaise – sour cream or yogurt – grated Parmesan cheese – garlic powder – onion powder – salt & black pepper

Recipe Ingredients

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In a food processor, pulse artichoke hearts and jalapeños until chopped, about 30 seconds.

Recipe Instructions

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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.

Recipe Instructions

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How to freeze: Transfer to a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in fridge overnight. It may separate a bit in the freezer, but giving it a few good stirs will make it smooth again.

Expert Tips

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Make-ahead: Make dip, cover, and store in the refrigerator for up to 48 hours before serving.

Expert Tips

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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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I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!

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