This Jalapeno Artichoke Dip is a creamy, cheesy, and flavorful dip recipe that is perfect for any occasion. The combination of diced jalapeños, artichoke hearts, mayonnaise, Parmesan cheese, and minced garlic is simply irresistible. With just FIVE ingredients, it’s a great appetizer recipe for game day, parties, family gatherings, or a midday snack, and it is so easy to make.
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I love making this zesty, kicked-up version of the classic artichoke dip! It truly packs an extra one-two punch of flavor and heat thanks to diced jalapenos! I love serving this dip for almost any occasion.
Its classic flavors combined with a Tex-Mex-inspired infusion of garlic and jalapenos is a combination that everyone always seems to love, and I rarely have leftovers.
This delicious dip starts with tender artichoke hearts mixed with mayo, shredded parmesan cheese, minced garlic, and diced jalapenos. Then, webake it until it’s hot and bubbly. That’s all there is to it!
This is a super easy recipe that delivers a huge amount of flavor with an almost negligible amount of work! Looking for more easy appetizer dips to make for your next party? Try my Hot Corn Dip and this Enchilada Dip!
Why You’ll Love This Artichoke Jalapeno Dip Recipe
- Winning Flavor Combination: It’s creamy and cheesy, and the jalapenos offer a nice kick of heat.
- Just 5 Ingredients: This makes the recipe budget-friendly and easy to make!
- Always a Crowd-Pleaser: This dip makes a great appetizer for all types of occasions. Serve it up with a variety of dippers like chips, veggies, or bread, so everyone can find something to enjoy.
Ingredients
This delicious baked jalapeno artichoke dip only takes a handful of ingredients to make, and they’re all simple ones that are available at any grocery store anywhere in the country. You’ll have no problem finding everything you need.
- Artichoke hearts: You want to use plain artichoke hearts and not those with a marinade. These are typically found with the canned vegetables and they are packed in water not oil.
- Mayonnaise: This adds the classic creamy texture to our artichoke jalapeno dip.
- Shredded Parmesan cheese: For its nutty and bold flavors and cheesy texture.
- Minced garlic: Use fresh minced garlic for the best flavor though jarred garlic will work in a pinch.
- Diced jalapenos: These add the heat. Make sure to deseed them for a less spicy flavor but if you prefer a little heat you can leave some of the seeds in the dip.
Variations
- Spinach: Add fresh spinach leaves to turn this into a spinach artichoke dip. If you decide to use frozen spinach, make sure you thaw it out completely and squeeze all the excess water from it.
- Tangy Flavor: Replace half of the mayonnaise with cream cheese or sour cream for a tasty and tangy twist.
- Cooked bacon: Add cooked crumbled bacon to the dip mixture for even more flavor.
- Mildest flavor: If you want to skip the spiciness, leave out the jalapenos or you can replace them with mild canned green chilies. Just be sure to drain them very well before adding them to the mixture.
- Extra cheesy: Add more cheese! Mozzarella, sharp cheddar cheese, and Monterey Jack are all great options. You can even sprinkle some extra cheese on top before baking if you want!
How to Make Jalapeno Artichoke Dip
Making this dip couldn’t be easier. You just mix and bake. That’s all there is to it!
- Step 1: Combine the Ingredients. Mix all the ingredients in a medium bowl until well combined.
- Step 2: Bake. Pour the mixture into a stone baking dish or casserole dish and spread it into an even layer. Bake at 375 for 40 to 45 minutes until the edges are brown and the middle is set.
- Step 3: Serve. Enjoy with wheat thins, pretzels, tortilla chips, or your favorite chips!
Recipe Tips
- Get the right ingredients. Make sure to buy non-marinated artichoke hearts for this dip. This will result in the best flavor and keep it from being to oily.
- Drain well. Be sure to drain your artichoke hearts very well to avoid a watery dip.
- Use a stone dish. It works best because of its superior heat distribution and will retain a bit of residual heat as well after baking to keep the dip warm for a bit longer during serving.
Serving Suggestions
- Serve this deliciously rich and creamy dip with all your favorite dipping items like crackers, pita chips, potato or tortilla chips, pita bread, vegetables, bagel chips, crostini, and wheat thins.
- Pair the dip with steak and cheese quesadillas, chicken flautas, and avocado empanadas for a Tex-Mex inspired appetizer party!
- This dip is perfect for game-day watch parties and tailgating with football favorites like these pig shots, mozzarella cheese bites, and pastrami sliders.
Storage Directions
- Store leftovers: Place leftover artichoke jalapeno parmesan dip in an airtight container and refrigerator for up to 5 days. DO NOT freeze this dip. It will separate and become watery, and be inedible after defrosting.
- Reheat: To reheat the dip, microwave portions at 30-second intervals until heated through. You can also reheat all your leftover dip at once in a baking dish, baking it covered at 300 degrees until heated through.
Recipe FAQ
You can use fresh artichokes for this recipe. Buy fresh baby artichokes and boil or steam them until tender before adding them to the dip.
Absolutely! Dips like this one reheat very well and are actually better the next day after the flavors have had longer to meld.
Many dips can be frozen for later use, but in the case of this one, it’s a hard no. The base for this dip is mayonnaise, and mayo is disgusting when it’s defrosted. You’ll have a water, grainy mess rather than delicious artichoke dip.
Try This Spicy Artichoke Dip Today
This artichoke and jalapeno dip delivers all the rich, creamy flavors of classic artichoke dip with a nice kick of heat, and the best part is that it’s so simple to make! Serve this at parties, for game nights, or simply whip up a batch for a random Tuesday afternoon.
More Delicious Dip Recipes You’ll Enjoy
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Jalapeno Artichoke Dip
Ingredients
- (2) 14 ounce cans non-marinated artichoke hearts, drained and diced
- 2 cups mayonnaise
- 2 cups shredded Parmesan cheese
- 1 teaspoon minced garlic
- 2 tablespoons diced jalapenos
Instructions
- Preheat oven to 375°
- In a medium bowl, mix all ingredients together.
- Put mixture into a stone dish, spread out in an even layer.
- Bake for 40-45 minutes or until the edges are brown and the middle is set.
Notes
- This artichoke and jalapeno dip goes great with crackers, pita chips, potato or tortilla chips, pita bread, vegetables, bagel chips, crostini, and wheat thins. I like to offer up a variety so everyone has options.
- You can replace half of the mayonnaise with cream cheese or sour cream for a tangier flavor.
- Leave out the jalapenos or you can replace them with mild canned green chilies for a milder version of this spicy artichoke dip.
- Make sure to buy non-marinated artichoke hearts for this dip. This will result in the best flavor and keep it from being to oily.
I really enjoy the kick of heat and vegetal flavor the jalapeno gives the creamy artichoke dip. It’s such a great combo.
Nice! I love spicy food, so this version of aritchoke dip was perfect for me. I like the Tex-Mex flair it gives it.
My mouth is watering! What a delicious dip! I love an artichoke dip and the bit of heat is so good here.