Jalapeno Artichoke Dip Recipe

Introduction

This Jalapeno Artichoke Dip is a creamy, cheesy delight perfect for parties or casual snacking. Packed with tangy artichokes and spicy pickled jalapenos, it offers a flavorful kick that everyone will love.

Ingredients

• 8 ounces cream cheese, room temperature
• ½ cup sour cream, room temperature
• ½ cup mayonnaise, room temperature (or Avocado Oil Mayonnaise)
• 3 cloves garlic, grated very fine
• 2 cups artichoke hearts, drained and chopped into bite-sized pieces
• ½ cup pickled jalapenos, chopped into bite-sized pieces
• 1 tablespoon pickled jalapeno juice
• 1 ½ cups mozzarella cheese
• ¾ cup parmesan cheese

Instructions

1. Step 1: Preheat the oven to 350 °F and lightly grease a baking dish with nonstick cooking spray or oil.
2. Step 2: In a large bowl, beat together the cream cheese, sour cream, mayonnaise, and grated garlic cloves until smooth. It may look lumpy at first; continue whipping at high speed until smooth, which can take several minutes.
3. Step 3: Add the chopped artichoke hearts, chopped pickled jalapenos, pickled jalapeno juice, and three-quarters of the mozzarella and parmesan cheeses.
4. Step 4: Fold all ingredients together until evenly combined.
5. Step 5: Spread the dip mixture evenly into the prepared baking dish and top with the remaining mozzarella and parmesan cheeses.
6. Step 6: Bake for 25 to 30 minutes, or until the dip is bubbly and the edges start to brown.
7. Step 7: For a toasted topping, broil on low for 3 to 5 minutes until golden and bubbly.
8. Step 8: Remove from oven and serve hot or cold with tortilla chips and extra pickled jalapenos if desired.

Tips & Variations

• Use fresh garlic for a more robust flavor or roasted garlic for a milder, sweeter taste.
• Substitute mayonnaise with Greek yogurt for a tangier, lighter dip.
• Adjust jalapeno quantity to control the heat level according to your preference.
• Try adding chopped cooked bacon or diced cooked chicken for added protein and flavor.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dip can also be served cold if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture a day in advance and keep it covered in the refrigerator. Bake it fresh just before serving for the best texture and flavor.

What can I use if I don’t have pickled jalapenos?

You can substitute fresh jalapenos for a fresher heat or use mild green chilies to reduce spiciness. Adding a splash of lime juice can help mimic some of the tanginess from pickling.

Jalapeno Artichoke Dip Recipe

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★★★★★

4.5 from 132 reviews

This Jalapeno Artichoke Dip is a creamy, cheesy appetizer that combines the tangy flavor of artichoke hearts with the spicy kick of pickled jalapenos. Perfectly baked to golden, bubbly perfection, it’s ideal for serving with tortilla chips at parties or as a delicious snack.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 ounces cream cheese – room temperature
• ½ cup sour cream – room temperature
• ½ cup mayonnaise (or Avocado Oil Mayonnaise) – room temperature
• 3 cloves garlic – grated very fine
• 2 cups artichoke hearts – drained and chopped into bite-sized pieces
• ½ cup pickled jalapenos – chopped into bite-sized pieces
• 1 tablespoon pickled jalapeno juice
• 1 ½ cups Mozzarella cheese
• ¾ cup Parmesan cheese

Instructions

1. Preheat Oven: Preheat your oven to 350 °F and lightly grease a baking dish with nonstick cooking spray or a small amount of oil to prevent sticking.
2. Mix Cream Base: In a large bowl, beat together the room temperature cream cheese, sour cream, mayonnaise, and grated garlic cloves until the mixture turns smooth. This may take a few minutes at high speed as the mixture can initially appear lumpy.
3. Add Main Ingredients: Fold in the chopped artichoke hearts, chopped pickled jalapenos, pickled jalapeno juice, and three-quarters of the mozzarella and Parmesan cheese. Mix until all ingredients are well distributed.
4. Prepare for Baking: Spread the dip mixture evenly into the prepared baking dish. Top it with the remaining mozzarella and Parmesan cheese for a cheesy crust.
5. Bake the Dip: Place the baking dish in the oven and bake for 25 to 30 minutes, until the dip is bubbly and the edges start to turn golden brown.
6. Optional Broil for Toasty Topping: For a golden, toasted topping, broil the dip on low heat for 3 to 5 minutes, watching carefully to avoid burning.
7. Serve: Remove from oven and serve the Jalapeno Artichoke Dip hot or cold with tortilla chips. Additional pickled jalapenos can be served on the side for extra heat.

Notes

• Ensure the cream cheese, sour cream, and mayonnaise are at room temperature for smooth mixing.
• If you prefer less heat, reduce the amount of pickled jalapenos or omit the pickled jalapeno juice.
• The dip can be made ahead and reheated before serving.
• For a healthier twist, use avocado oil mayonnaise as suggested.
• Watch carefully during broiling to prevent the cheese from burning.

Keywords: Jalapeno Artichoke Dip, spicy dip, cheesy appetizer, artichoke dip, party dip, baked dip, creamy dip