A little heat and bright, fresh flavor makes this rich and creamy Artichoke Jalapeño Dip recipe so delicious! Super easy to mix up this dip makes a great party appetizer or snack.
A classic Artichoke Dip is enhanced with a modern flair and extra zing when fresh jalapeño is mixed in.
Artichoke Jalapeno Dip Recipe
This classic dip recipe is one of the most versatile that we’ve ever made. It tastes great served cold like a cheese ball, warm in a slow cooker or baked in the oven.
The mixture also makes an amazing filling for stuffed mushrooms when topped with panko bread crumbs!
Creaminess from the dip perfectly complements the salty flavor of tortilla chips. Wheat Thins or Triscuts are also good to dip in this artichoke and jalapeño mixture.
Our first test with this dip was during Bible Study and the girls are split between a cold or warm dip.
Adding cooked and crumbled zesty sausage like in our Fiesta Sausage Dip or shredded chicken like in our Buffalo Chicken Dip would make this recipe more meaty and savory.
Fresh Jalapeños Compared To Jarred or Canned
Fresh jalapeños were definitely voted most popular in our test of fresh and jarred. The jarred and pickled jalapeño slices were pickled, soft in texture and have a much more spicy flavor.
We unanimously prefer fresh jalapeños to slices from a jar.
Cold Dip Versus Warm Dip
The fresh jalapeños are brighter green, crunchier and really stand out in a cold dip.
Warm dip is creamier, but the cold dip allows for more of a pop of the fresh vegetable and jalapeño flavor.
In our taste test the crowd was split on their preference. One friend prefers cold dip because it allows the jalapeños to be more of a star of the show.
More of us like the baked dip that is super creamy. The warm dip sort of melds all of the flavors together more.
Whether to serve the dip warm or cold really comes down to personal preference!
- Can of artichoke hearts
- Grated parmesan cheese
- Sour Cream
- Garlic salt
Recipe Tips & Tricks:
- The best dip has very finely and evenly chopped artichokes, we prefer to use a food processor to achieve best results
- Lots of things can be mixed in this dip like cooked chicken, chopped spinach or crumbled bacon
- Use this recipe as a starting point, amounts of ingredients are easily be adjustable to better suit a personal preference, or use ingredients you have on hand
- One small fresh jalapeño is about 2 to 3 tablespoons finely chopped
- Clean jalapeños well and ensure no seeds get into the dip – also do not touch your face or eyes while cleaning and chopping the veggie
- Fresh lemon juice can replace mustard for a different flavor accent
- We like Woeber’s sweet and spicy like we use in our Burger Sauce
How to Make Jalapeño Artichoke Dip
Drain artichoke hearts. Use a food processor to finely chop artichoke. I have a mini food processor so I do a few batches.
In a medium sized mixing bowl mix together sour cream, mayonnaise, artichokes and grated parmesan cheese.
Stir well, taking care to mix up any clumps of parmesan.
Add a squirt of mustard and chopped jalapeños.
Stir it all up until it’s creamy and beautiful.
Pour into a lightly greased 8 x 8″ baking pan and bake for about 15 – 20 minutes at 350°F until dip is warmed through. It will start to get light brown on the edges and begin to get bubbly.
We like to wash, seed and chop a second jalapeno to sprinkle on top for a more colorful and festive look!
Crock Pot Option
This dip can also be mixed up and warmed in a crock pot on low for about an hour.
It will easily fit in a small crock pot which may take a bit longer than a medium sized crock pot to heat up.
More Easy Dip Recipes:
Cold Crab Dip is another delicious option that tastes great warm or cold. It’s always popular too!
Cold Mexican Street Corn Dip looks like a fantastic concoction from our friend Deanne at This Farm Girl Cooks.
Potato Chip Dip is a cold and rich favorite that makes parties more fun!
White Pizza Dip has all of my favorite flavors for watching the game and enjoying a snack.
Printable Recipe for Artichoke Jalapeño Dip
Artichoke Jalapeño Dip
- 14 ounce can artichoke hearts
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 cup grated Parmesan cheese
- 2 teaspoons mustard
- 1/8 teaspoon garlic salt
- 3 tablespoons jalapeños seeded and chopped
- Drain artichoke hearts and put in a food processor until finely chopped and smooth.
- In a medium sized mixing bowl stir together mayonnaise, sour cream, Parmesan cheese, mustard and garlic salt.
- Fold in chopped and seeded fresh jalapeños.
- Dip may be refrigerated and served chilled OR baked in a 350°F oven for 15 – 20 minutes OR warmed on low in a crock pot for 45 – 60 minutes.
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