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Artichoke Jalapeno Dip

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!

A closeup image of artichoke jalapeno dip in a black dish with crackers in the background.

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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!

Artichoke jalapeno dip in a round black bowl with crackers.

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.
Labeled Artichoke Jalapeno Dip ingredients.

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.

  1. Add the drained artichoke hearts, Parmesan cheese, cream cheese, mayonnaise, parsley, and lemon juice to the bowl of a food processor.
  2. Pulse the food processor until the dip is chunky but well combined.
  3. Transfer the dip to a bowl and stir in the finely diced jalapenos.
  4. 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

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A closeup image of artichoke jalapeno dip in a black dish with crackers in the background.
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4.72 from 7 votes

Artichoke Jalapeno Dip

Creamy, tangy, cheesy, and with a spicy kick from the chilis, this Artichoke Jalapeno Dip is going to disappear fast! Perfect as an appetizer, party snack, or sharing with friends, this is the easiest and tastiest dip on the planet!
Course Appetizers
Cuisine American
Keyword artichoke, artichoke jalapeno dip, chili, creamy dip, dip, jalapeno, jalpeno dip
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 servings
Calories 159kcal
Author Chef Jenn

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

Serving: 0.25cups | Calories: 159kcal | Carbohydrates: 2g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 263mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 498IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 0.3mg

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.

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A top down shot of Artichoke Jalapeno Dip with crackers.
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5 thoughts on “Artichoke Jalapeno Dip”

  1. 5 stars
    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!

    Reply

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