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 as an appetizer or mix it into warm pasta for a quick dinner to use up leftovers.
[This 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
How will this artichoke dip make your life easier?
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.
Need other game day foods? Try out this Easy Homemade Queso, Prosciutto, Pear, and Arugula Flatbread, and 3 Ingredient Guacamole.
What makes this artichoke and jalapeno dip so good?
Double or triple this delicious artichoke dip recipe for a crowd or for leftovers. See 'How to repurpose' section below for specifics.
How do I make this artichoke dip with jalapenos?
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.
Start making your jalapeno artichoke dip by chopping 1 cup of artichoke hearts or quarters into small bite sized pieces.
Then mince 1-2 Tablespoons of pickled jalapenos. Use more for a spicier dip, and less for a mild dip.
Add 4 oz Neufchatel cheese (or regular cream cheese) to a medium mixing bowl, then ¼ cup sharp cheddar cheese, 1.5 Tablespoons parmesan cheese, chopped artichoke pieces, and jalapenos. Season with salt and pepper to taste, if desired.
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.
Transfer to a small baking dish, smooth with a spatula, and grate more parmesan cheese on top.
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.
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.
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. You can reheat in the microwave or oven.
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 can I make with leftover ingredients?
- Jalapenos: Add to this Chorizo Breakfast Casserole, Vegetarian Hash, Refried Bean Tacos.
- Artichokes: Artichoke Sausage Tortellini.
- 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!