Jalapeño artichoke dip is packed full of chunky artichokes and spicy jalapeños in a creamy, savory cream cheese and sour cream base. Finished up with garlic and parmesan cheese, the flavor combination is absolutely the most delicious thing. 

Jalapeño Artichoke Dip Recipe

You may have seen this dip at the grocery store. Trader Joe's, Aldi, and Costco all sell a version of Jalapeño Artichoke Dip in a big plastic tub, ready to eat! I always prefer to make my own whenever possible, and this recipe is so simple, there's no reason not to whip it up at home. 

Jalapeño Artichoke Dip is creamy, spicy, savory, and delicious! Be careful, because this dip is completely addicting. You may want to make extra if you intend to share. 

This dip is perfect for serving for game day, at a casual party, or just keeping in your fridge for your own snacking pleasure. 

Serve this Jalapeño Artichoke Dip with tortilla chips, gluten free cheese crackers, or even celery sticks for a crunchy and creamy dipping experience. 

INGREDIENTS IN JALEPENO ARTICHOKE DIP

Parmesan Cheese - This savory, salty cheese is the main flavor in this cheesy dip. 

Cream Cheese- Cream cheese creates the bulk of the dip and blends all the flavors together. 

Sour Cream - Adding sour cream to a cream cheese dips gives it a lighter texture, making it easy to dip in to. 

Garlic Powder - Garlic plus parmesan and artichokes equals an irresistible flavor combination. 

Salt - For a well seasoned dip. Cream cheese needs salt in savory applications. 

Marinated Artichoke Hearts - These are the ones that come in a jar. Drain the liquid and chop them up well. 

Jalapeños - You can either use canned diced jalapeños or fresh jalapeño, finely chopped with the seeds removed. 

If you have any questions about this Jalapeño Artichoke Dip, please leave a comment below and I will get back to you.

HOW TO MAKE JALAPENO ARTICHOKE DIP

1. Add parmesan cheese, cream cheese, sour cream, garlic powder, and salt to a medium mixing bowl. 
2. With an electric hand mixer, mix until combined and smooth. 
3. Add in the artichoke hearts and diced jalapenos.
4. Mix until combined. 

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in this Jalapeño Artichoke Dip, please see the recipe below.

HOW TO STORE JALAPENO ARTICHOKE DIP

The great part about this Jalapeño Artichoke Dip recipe is that you can store this dip in the fridge for up to 3 days.

This means that you can make it ahead of time and have it ready to go when guests come by, or when the craving for a delicious dip strikes. 

The longer you let this dip sit in the fridge, the better the flavors develop. You may find that you like this Jalapeño Artichoke Dip even more as leftovers than you do when it's freshly made. 

WHAT TO SERVE WITH JALAPENO ARTICHOKE DIP

Jalapeno Artichoke dip is a great game day snack or party dip. If I'm serving a crowd, I like to offer a few different appetizers at once, so I may pair this dip with a single serve style appetizer like our Sausage Appetizers with Bacon or Gluten Free Bacon and Tomato Cups. 

Another fun way to serve this dip would be to serve a variety of dips with different dippers.

Try Instant Pot Buffalo Chicken Dip and Smoked Queso.  Put all three dips out with a variety of gluten free dippers, pretzels, crackers, chips, and vegetable sticks. 

CAN I USE CANNED ARTICHOKES FOR DIP?

This recipe calls for jarred, marinated artichokes. I use this type because I really love the seasonings and oil that are included.

If all you have is canned artichokes, you could use them for this, but the flavor won't be the same as the canned artichokes themselves are pretty plain. 

CAN I BAKE JALEPENO ARTICHOKE DIP?

This recipe for jalapeño artichoke dip is meant to be served cold. I really think that eating it this way is the best way to enjoy the spicy and savory flavors. 

I don't recommend baking this dip, but if you prefer it at more of a room temperature, let it sit out for 10 minutes or so before serving. 

Did you make this Jalapeño Artichoke Dip? Please leave a comment below letting me know what you thought.

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Yield: 6 servings

Jalapeno Artichoke Dip

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Jalapeño artichoke dip is packed full of chunky artichokes and spicy jalapeños in a creamy, savory cream cheese and sour cream base. Finished up with garlic and parmesan cheese, the flavor combination is absolutely the most delicious thing. 

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• ½ cup grated parmesan cheese
• 4 oz. cream cheese, room temperature
• ¼ cup sour cream
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 cup marinated artichoke hearts, drained and well chopped
• 1 (4oz.) can diced jalapenos (or 1-2 tablespoons finely chopped jalapenos, seeds removed)

Instructions

1. Add parmesan cheese, cream cheese, sour cream, garlic powder, and salt to a medium mixing bowl.
2. With an electric hand beater, mix until combined and smooth.
3. Add in the artichoke hearts and the diced jalapenos. Mix until combined.
4. Store in an airtight container in the refrigerator for up to 3 days.

Notes

• This dip is even better if you make it ahead of time, giving the flavors time to develop.

Nutrition Information:

Yield:

6

Serving Size:

¼ cup
Amount Per Serving: Calories: 151Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 612mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 4g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.