This creamy jalapeno artichoke dip with cream cheese is amazing to serve with crackers, veggies or your favorite chips. A delicious appetizer, and perfect as a comforting snack.
This post may contain affiliate links. Read more about it in the privacy policy.
I have to admit, I love a good dip. Dip with chips is one of my family's favorite TV snacks, and the creamier, the better. This jalapeno artichoke dip has quickly become a family favorite: it's cheesy, delicious, and super easy to make.
🥘 Ingredients
To make this creamy dip, you will need jalapenos (raw or from a jar), cream cheese, artichoke hearts, shredded mozzarella and Greek yogurt.
You will also need a food processor (but a blender can work too!). And don't forget some lovely snacks to use as vessels for the dip - like my easy air fryer tortilla chips.
🔪 Instructions
Drain the artichoke hearts and jalapenos. Add the ingredients to a food processor and process for about 10-15 seconds. You can make the dip completely smooth if you wish, but I like to leave some small chunks of artichoke for improved texture.
Pour the dip into a bowl, and serve immediately or store it in a refrigerator until you're ready to serve it.
💭 Top tips
Here are all my top tips to succeed with this recipe:
- Don't over mix it in the food processor. It's much better with some small chunks of artichoke.
- Although it contains jalapeno, it's not particularly hot and can be enjoyed by kids as well as adults. Increase the amount if you want a spicy version.
🥗 Serving suggestions
Although I call this recipe a dip, it has many other uses. It can be a sauce, a sandwich filler and more. Here are some of my favorite ways to use it:
As a dip: Unsurprisingly, this dish is perfect dip for chips, vegetable sticks, chicken wings or other dishes. I love to serve dips as a snack, appetizer or even as part of a grazing table or buffet for game day.
In sandwiches: Use artichoke and jalapeno dip as a sandwich spread, paired with spinach and tomatoes. You can even use it in a cheese sandwich - amazing!
As a casserole base: Combine the dip with cooked pasta and diced chicken, and bake it in the oven for a quick and cheesy casserole.
📖 Variations
Although it's amazing on its own, here are some easy variations of jalapeno artichoke dip:
Extra spice: Double or triple the amount of jalapeno for a spicier version. The suggested amount is very child friendly, and I'd absolutely increase the amount if you like some heat.
Italian style: You can add some sun dried tomatoes and spinach for a delicious Italian version.
Mexican style: Try adding some black beans, corn and red onion for a Mexican twist.
🍲 Leftovers
Leftover artichoke jalapeno dip stores really well in an airtight container in a refrigerator for at least 3 days.
You can also freeze the dip in freezer safe containers for up to 3 months. Allow the frozen dip to thaw in a refrigerator overnight, and stir through it before serving.
🍴 You might also like these recipes..
If you love healthy snack recipes, you should try any of these:
📋 Frequently asked questions
Yes! You can absolutely heat up this dip in a microwave or in the oven if you prefer to serve a hot dip.
Recipe
Jalapeno Artichoke Dip
Equipment
Ingredients
- 2 tbsp jalapenos (1 whole jalapeno)
- 1 cup cream cheese (220 g)
- 1 14 oz can artichoke hearts (400 g can)
- ½ cup shredded mozzarella
- ½ cup Greek yogurt
Instructions
- Drain the artichoke hearts and jalapenos. Add the ingredients to a food processor and process for about 10-15 seconds. You can make the dip completely smooth if you wish, but I like to leave some small chunks of artichoke for improved texture.
- Pour the dip into a bowl, and serve immediately or store it in a refrigerator until you’re ready to serve it.
Notes
Leftovers
Leftover artichoke jalapeno dip stores really well in an airtight container in a refrigerator for at least 3 days. You can also freeze the dip in freezer safe containers for up to 3 months. Allow the frozen dip to thaw in a refrigerator overnight, and stir through it before serving.Top tips
Here are all my top tips to succeed with this recipe:- Don’t over mix it in the food processor. It’s much better with some small chunks of artichoke.
- Although it contains jalapeno, it’s not particularly hot and can be enjoyed by kids as well as adults. Increase the amount if you want a hot version.
Leave a comment