Jalapeno Artichoke Dip

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.

Jump to:

• 🥘 Ingredients
• 🔪 Instructions
• 💭 Top tips
• 🥗 Serving suggestions
• 📖 Variations
• 🍲 Leftovers
• 🍴 You might also like these recipes..
• 📋 Frequently asked questions
• Recipe

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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.

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📋 Frequently asked questions

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Recipe