Jalapeño Artichoke Dip Recipe
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.
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Appetizer
Cuisine: American
Diet: Vegetarian
Servings: 6 servings
Calories: 147kcal
- 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
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.
- 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.
Calories: 147kcal | Carbohydrates: 5g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 669mg | Potassium: 156mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 6mg | Calcium: 220mg | Iron: 0.2mg