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Jalapeno Artichoke Dip

Extremely simple and exceptionally tasty, this creamy jalapeno artichoke dip takes less than ten minutes to prepare and can be served with chips, crackers, or veggies. Naturally gluten-free.

Bowl of creamy artichoke dip with jalapenos and a spoon.

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What’s to love about this recipe?

  • It’s quick and easy! Prep included, this recipe takes just ten minutes to throw together. It’s as simple as processing most of the ingredients and mixing in the rest. Yes, it’s that easy!!!
  • There are so many ways to serve it! This dip is great cold and hot. You can serve it with crackers, chips, all sorts of veggies, or with bread. You can even top off a steak or chicken with it. Another way I like to use it is on a sandwich or in a wrap instead of cheese and/or mayo.
  • It can be prepped ahead! You can prepare this creamy artichoke dip with jalapenos ahead of time. In fact, it actually tastes even better after a day or two since the flavors have time to meld. Because of this, it’s a great option to bring to a party or gathering.
Wicker track with blue towel bowl of artichoke dip with jalapenos and crackers.

Ingredients (+ notes & substitutions)

Ingredients for jalapeno artichoke dip (see recipe notes).
  • Canned artichoke hearts: One 14-ounce can drained. Make sure you do not purchase the marinated variety.
  • Garlic: Two cloves or more, if you wish.
  • Cream cheese: It should be softened to room temperature so the dip will be nice and creamy. I recommend regular cream cheese, but if you wish you could use low-fat.
  • Pepper jack cheese: If you don’t have any or simply don’t like pepper Jack cheese, you could sub for Monterey Jack.
  • Sour cream: Feel free to use low-fat.
  • Lemon juice: I recommend using fresh citrus juice whenever possible. That being said bottled would be fine.
  • Black pepper
  • Kosher salt
  • Jalapeno: One large or two small. Remove the seeds and membranes and finely mince. For a little more heat, leave the membranes.
  • Green onions: Three stalks finely sliced.

How do you make jalapeno artichoke dip? (+ tips)

  1. Use a food processor fit with the blade attachment to process half of the artichokes and the garlic until coarsely chopped. Chop the remaining artichokes into approximately 1/4″ pieces so that there are some bigger chunks in the dip and set aside. If you prefer, you can process the whole can of artichokes.
Processed artichokes and garlic.

2. Add the cream cheese, pepper Jack cheese, sour cream, lemon juice, black pepper, and salt and pulse until fully combined and smooth.

Dip in food processor bowl.

3. Transfer the mixture to a medium bowl and stir in the remaining artichokes, jalapenos, and green onions and add salt and pepper to taste.

4. Refrigerate for 30 minutes to allow the flavors to meld (optional).

5. Serve hot or cold with chips, crackers, or vegetables for dipping.

How to store

Refrigerate in an airtight container for up to four days. Although it can be frozen, I don’t recommend it as it will cause textural changes. If you do opt to freeze leftovers, make sure you store it an airtight container for no more than two months.

FAQ’s

Is it spicy?

It is not actually very spicy at all. Of course, the level of heat is somewhat dependent on the particular jalapeno(s) that you use. There is a lot of variation in the level of spiciness in jalapenos. Leaving the membranes intact (and even the seeds) will add more heat.

I would like to serve this dip warm. How do I heat it?

You have several options for heating this dip; microwave, stovetop, or oven. To microwave, transfer the dip to a microwave safe bowl and cook for 30 seconds then stir; repeat until heated through. To heat it on the stovetop, add the dip to a saucepan and cook over medium low heat until hot, stirring frequently. To bake the dip, heat your oven to 350 degrees and cook for approximately 20-30 minutes.

Bowl of jalapeno artichoke dip with crackers and green onion stalks.
Bowl of dip with a cracker sitting in it.

More delicious dip recipes:

  • Goat Cheese Spinach Artichoke Dip w/ Leeks: This easy one-skillet goat cheese spinach artichoke dip with leeks is made with fresh ingredients, four kinds of cheese including cream cheese, goat cheese, parmesan cheese, and mozzarella, and takes only 20-minutes. Naturally gluten-free.
  • Spicy 7-Layer Dip: This spicy 7-layer dip is made with jalapeno refried beans, guacamole, sour cream, salsa verde, pepper jack cheese, pico de gallo, green onions, and black olives. Perfect appetizer for your next party!
  • Chimichurri Hummus: This ultra-light and creamy hummus topped with herbaceous chimichurri takes only 30-minutes to make and is worth every second. It’s easy, loaded with flavor, vegan, and gluten-free.

If you make this jalapeno artichoke dip I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Bowl of jalapeno artichoke dip with crackers and green onion stalks.

Jalapeno Artichoke Dip

Yield: 2 1/2 cups
Prep Time: 10 minutes
Additional Time: 30 minutes
Total Time: 40 minutes

Extremely simple and exceptionally tasty, this creamy jalapeno artichoke dip takes less than ten minutes to prepare and can be served with chips, crackers, or veggies. Naturally gluten-free.

Ingredients

  • 1 14 ounce can artichokes hearts, not the  marinated variety, drained
  • 2 cloves garlic
  • 8 ounces cream cheese, softened 
  • 3/4 cup shredded pepper Jack cheese 
  • 1/2 cup sour cream 
  • 2 teaspoons lemon juice
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 large jalapeno or two small, deseeded and finely chopped 
  • 3 green onion stalks, finely sliced

Instructions

    1. Use a food processor fit with the blade attachment to process half of the artichokes and the garlic until coarsely chopped. Chop the remaining artichokes into approximately 1/4" pieces so that there are some bigger chunks in the dip and set aside. If you prefer, you can process the whole can of artichokes.

    2. Add the cream cheese, pepper Jack cheese, sour cream, lemon juice, black pepper, and salt and pulse until fully combined and smooth.

    3. Transfer the mixture to a medium bowl and stir in the remaining artichokes, jalapenos, and green onions. Add salt and pepper to taste.

    4. Refrigerate for 30 minutes to allow the flavors to meld. (Optional)

    5. Serve with chips, crackers, or vegetables for dipping.

Storage: Refrigerate in an airtight container for up to four days. Although it can be frozen, I don't recommend it as it will cause textural changes. If you do opt to freeze leftovers, make sure you store it an airtight container for no more than two months.

Nutrition Information:
Yield: 10 Serving Size: 1/4 cup
Amount Per Serving: Calories: 146Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 138mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 4g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

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