Up your game day spread with this easy and super flavorful jalapeno artichoke dip. It's spicy, cheesy, and oh so creamy. Enjoy it with veggies, crackers, or chips. Or mix it into warm pasta for a quick dinner to use up leftovers.
[This jalapeno artichoke dip recipe was originally posted in December 2016. It has been updated with cooking instructions, expert tips, FAQ, related recipes, photos, video and ways to repurpose/use up ingredients]
Table of contents
This jalapeno artichoke dip is the perfect game day/super bowl appetizer because it's got a lot of flavor, great dipping options, is super easy to make and can be turned into a few different leftover meals.
That's right, make this as a party appetizer, and add any leftovers to pasta or use as a dip for crackers yourself. It's versatile, easy, and so flavorful.
Making appetizers or potluck foods that can be used in another way as leftovers is a great tactic if you're cooking for one. That way you're not stuck with lots of servings something you can eat one way.
Need other game day foods? Try out this Easy Homemade Queso, Prosciutto, Pear, and Arugula Flatbread, and 3 Ingredient Guacamole.
Ingredients
Scroll down to the jalapeno artichoke dip recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.
- Cream cheese: Buy regular cream cheese or Neufchatel cream cheese. They taste and have essentially the same texture, I don't notice a difference between them in cooking and baking. Neufchatel is lower in fat.
- Artichoke hearts: get a good jar of artichoke hearts, then chop them (or get chopped ones if you can find them)
- Sharp cheddar cheese: this tastes so good with the artichoke hearts and cream cheese.
- Parmesan cheese
- Jarred jalapenos: Choose sliced or diced depending on the size, cost, etc. Either works.
Double or triple this delicious artichoke dip recipe for a crowd or for leftovers. See 'How to repurpose' section below for specifics.
Instructions
Scroll down to the jalapeno artichoke dip recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.
1. Preheat oven to 350 degrees F. Leave cream cheese out for at least 30 minutes to soften. This make it easier to mix with the remaining ingredients.
2. Start making your jalapeno artichoke dip by chopping artichoke hearts or quarters into small bite sized pieces.
3. Mince pickled jalapenos. Use more for a spicier dip, and less for a mild dip.
4. Add Neufchatel cheese (or regular cream cheese) to a medium mixing bowl, then sharp cheddar cheese, parmesan cheese, chopped artichoke pieces, and jalapenos. Season with salt and pepper to taste, if desired.
5. Mix until well incorporated.
If you would like a more smooth jalapeño artichoke dip, mix together all ingredients in a food processor or high powered blender.
6. Transfer to a small baking dish, smooth with a spatula, and grate more parmesan cheese on top.
7. Bake for 15-20 minutes, or until your jalapeno artichoke dip is bubbly. You can turn on the broiler for a browned top. Serve hot with sliced vegetables, crackers, chips, etc.
Storage/Reheating Tips
Store leftover artichoke dip in an airtight container. It should last about a week in the fridge. You should be able to freeze this dip as well, I'd recommend freezing it in individual servings so you don't have to thaw the whole amount.
You can reheat your jalapeno artichoke dip the microwave or broiler. Feel free to add a sprinkle of cheese to the top. You can also repurpose this dip recipe to enjoy it in other ways. See repurposing suggestions below.
Substitutions/Tips
- Use artichoke hearts or artichoke quarters. Either works.
- Soften your cream cheese before mixing it all together.
- I like to use Neufchatel cheese, which is often labeled as ⅓ less fat cream cheese. As a dietitian, I don't normally recommend the 'healthier' versions of food, but sometimes lower fat/sugar/etc options are just as good as the regular version. Neufchatel cheese is just as good as regular cream cheese in every way I've used it.
- Swap the sharp cheddar cheese for regular cheese, monterey jack cheese, or a blend. You can just use what you have in this jalapeno artichoke dip recipe.
- Add some spinach to it too, who doesn't like spinach artichoke dip?
- Double or triple this recipe for a crowd or leftovers.
- Other great add-ins: other types of cheese, different peppers, cream, etc would be good added to jalapeno artichoke dip.
FAQ
I like a mix of potato/tortilla chips, crackers, and veggies. Sliced cucumbers and celery are a refreshing and crunchy vehicle for this delish dip as are salty crunchy potato chips. There are lots of options.
I haven't tried it, but according to the internet, you can freeze it, and that makes sense because it's just veggies and cheese. I recommend freezing it in estimated servings so you don't waste any. Reheat in microwave or oven.
This small batch of jalapeno artichoke dip has 4 ounces of Neufchatel cream cheese in it and no heavy cream. Heavy cream is great in some recipes but not necessary for a creamy dip.
Other good appetizers
How can I repurpose?
Make jalapeno artichoke pasta with leftover jalapeno artichoke dip. You may want to add a dash of pasta water to make it extra creamy.
You can also use it as cheese in a sandwich or wrap too. It'd be great with shredded chicken.
What to do with leftover ingredients
When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.
- Jalapenos: Add to this Chorizo Breakfast Casserole, Refried Bean Tacos, Vegetarian Burrito Bowl.
- Artichokes: Add to this Mediterranean Grain Bowl.
- Cream Cheese: Creamy Mushroom Chicken with Rice, add some to this Mushroom Cream Sauce for Ravioli.
Did you make this jalapeno artichoke dip? Leave me a comment & rating to share how it turned out!
Jalapeno Artichoke Dip
Equipment
- knife
- cutting board
- Measuring cups, spoons
- small baking dish
- Mixing bowl
- rubber spatula
- Microplaner
Ingredients
- 1 cup canned artichoke quarters or hearts drained
- 1-2 Tablespoons pickled jalapeno slices
- 4 ounces Neufchatel cheese or cream cheese, SOFTENED
- ¼ cup shredded sharp cheddar cheese or similar
- 1.5 Tablespoons grated parmesan cheese + more for topping
- salt to taste
Instructions
- Preheat oven to 350 degrees
- Chop 1 cup of artichoke quarters or hearts into small pieces. Mince 1-2 Tablespoons of jalapeno slices.
- Add the following ingredients to a medium mixing bowl: 4 ounces of softened Neufchatel (or cream) cheese, ¼ cup grated sharp cheddar cheese, 1.5 Tablespoons grated parmesan cheese, chopped artichokes and jalapenos. Mix together.
- Transfer to a small greased baking dish. Top with grated parmesan cheese. Bake 15-20 minutes, or until bubbly. Broil for a minute or two for a browned top.
- Serve with sliced vegetables, crackers, potato/corn chips.
Notes
- Use artichoke hearts or artichoke quarters.
- Adjust the amount of jalapenos you add to your spice preference.
- I like to use Neufchatel cheese, which is often labeled as ⅓ less fat cream cheese. As a dietitian, I don't normally recommend the 'healthier' versions of food, but sometimes lower fat/sugar/etc options are just as good as the regular version. Neufchatel cheese is just as good as regular cream cheese in every way I've used it.
- Swap the sharp cheddar cheese for regular cheese, monterey jack cheese, or a blend. You can just use what you have in this jalapeno artichoke dip recipe.
- You can easily double/triple this recipe for a bigger crowd or leftovers.
- Top pasta with this as a sauce, or use it as cheese spread in a sandwich/wrap. See notes above for ways to repurpose this recipe.
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Hannah says
Wish there were sports to watch to eat this with! it's so creamy and cheesy, even with all the cauliflower!
Rebecca says
ohh me too!