There’s unbelievable flavor in this super simple dip that combines just a handful of ingredients to make the tastiest Artichoke Jalapeno Dip on the planet! Grab your crackers or dippers and add some flavor to your day!
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This ah-mazing Artichoke Jalapeno Dip has all the best parts of a dip – it’s creamy, chunky, easy to make, and with enough jalapeno to give it a bit of a kick, it’s also spicy! Perfect for artichoke fans and jalapeno lovers, this easy dip is always a crowd pleaser!
I serioulsy love this dip. And, I love how crazy easy it is to make. You literally just add everything – except the jalapenos – to a food processor and give it a whirl. You could add the jalapenos to the food processor if you wanted to, but I like that the jalapeno flavor is more concentrated in tiny bits instead of infused throughout the dip.
You don’t even need to bake this dip! Make it and pop it into the fridge until you’re ready to serve. Put out some crackers, chips, or even veggie sticks, and get busy eating!
What you’ll love about Artichoke Jalapeno Dip
- It’s incredibly easy to make!
- Customize the spice level with more or less jalapeno!
- Serve it with crackers, tortilla chips, veggies, and more!
Ingredients
- Artichoke hearts – Drained marinated artichoke hearts have the best flavor for this dip recipe.
- Parmesan cheese – Use the good stuff. Freshly grated cheese will give the best flavor.
- Cream cheese – Softened to room temperature.
- Mayonnaise – Use your favorite brand.
- Parsley – Fresh parsley.
- Lemon – A wee bit of fresh lemon juice really amps up the flavor of this dip.
- Jalapenos – Fresh jalapenos, finely diced.
How To Make The Best Artichoke Jalapeno Dip
For a complete list of ingredients and instructions, please scroll down to the recipe at the bottom of this page.
- Add the drained artichoke hearts, Parmesan cheese, cream cheese, mayonnaise, parsley, and lemon juice to the bowl of a food processor.
- Pulse the food processor until the dip is chunky but well combined.
- Transfer the dip to a bowl and stir in the finely diced jalapenos.
- Serve and enjoy!
Recommended
Chef Jenn’s Tips
- Marinated artichoke hearts have the best flavor in this Artichoke Jalapeno Dip. Drain them well. You can use artichoke heart quarters, halves, or whole – they’re going to get chopped up so it doesn’t matter.
- GOOD Parmesan cheese is a must in this recipe. Buy a block (yes, it’s not cheap) from the deli and grate it yourself before adding it to the dip.
- Don’t like mayo? You can swap sour cream for the mayonnaise in this dip.
- Like it spicy? Add more diced jalapenos.
- Garnish the top of the dip with some extra chopped parsley and a few slices of jalapeno.
- This dip can be made 2-3 days ahead of time.
Serving Suggestions
Wondering what to serve with Artichoke Jalapeno Dip? Try some of these suggestions:
- Crackers
- Bread cubes
- Tortilla chips
- Pita wedges
- Pretzels
- Baby carrots
- Celery sticks
- Grilled bread
Storage
Keep any leftover Artichoke Jalapeno Dip in an airtight container in the fridge for 3-4 days. It will not freeze well; this dish is best eaten fresh.
Step By Step Process
Artichoke Jalapeno Dip
Equipment
Ingredients
- 1 cup marinated artichoke hearts drained
- 1/2 cup Parmesan cheese
- 4 ounces cream cheese softened
- 1/2 cup mayonnaise
- 2 tablespoons parsley
- 1 teaspoon lemon juice
- 2 tablespoons jalapeno finely diced
- salt and pepper to taste
Instructions
- Add the drained artichoke hearts, Parmesan cheese, cream cheese, mayonnaise, parsley, and lemon juice to the bowl of a food processor.
- Pulse the food processor until the dip is chunky but well combined.
- Transfer the dip to a bowl and stir in the finely diced jalapenos.
- Serve at room temperature and enjoy!
Notes
Chef Jenn’s Tips
- Marinated artichoke hearts have the best flavor in this Artichoke Jalapeno Dip. Drain them well. You can use artichoke heart quarters, halves, or whole – they’re going to get chopped up, so it doesn’t matter.
- GOOD Parmesan cheese is a must in this recipe. Buy a block (yes, it’s not cheap) from the deli and grate it yourself before adding it to the dip.
- Don’t like mayo? You can swap sour cream for the mayonnaise in this dip.
- Like it spicy? Add more diced jalapenos.
- Garnish the top of the dip with some extra chopped parsley and a few slices of jalapeno.
- This dip can be made 2-3 days ahead of time.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Want More Delicious and Easy Recipes?
This was so good! It tastes like a dish at a restaurant. I don’t like spice so I made two – one for me and one for everyone else!
Made this for Sunday football games and it was the hit of the party.
Gorgeous AND delicious. I’m never making artichoke dip any other way again!
As a fan of spice, I could not wait to try this the moment I saw it and it totally lived up to the hype! Will make again. Thank you!
Oh my goodness this is spectacular! The brininess of the artichokes, the heat of the jalapeno and the creaminess of the mayo and cream cheese all complement each other so well. That splash of brightness from the lemon juice is the perfect finish! I’ll be making this often. Thanks!