Transform your favorite appetizer into an addictively delicious snack with this baked jalapeno artichoke dip. Cheesy, spicy, and so easy to make, it’s a party-favorite option everyone will love!

Want more dip recipes? Try our cheddar and cranberry dip, 7 layer dip, or feta cheese dip. 

jalapeno artichoke dip in a cast iron. this recipe
Jump to:

Why You Will Love this Spicy Artichoke Dip

  • Party Perfect: Just prep the night before and pop it in the oven when the party starts.
  • Easy to Make: Made with simple ingredients for a delicious and quick dip.
  • For Any Occasion: Serve pita chips or fresh vegetables for dipping, spread it on sandwiches, or even use it as a baked potato topping.

Artichoke Jalapeno Dip Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for jalapeno artichoke dip.
  • Artichokes: Use canned artichoke hearts to keep things simple. Frozen is okay, too.
  • Jalapenos: We use pickled jalapenos for their mildness, though fresh jalapenos can also work.
  • Cream cheese: For a rich, smooth texture that’s both creamy and tangy.
  • Sour cream: More creaminess with a bit more added tang. 
  • Mayonnaise: Use full-fat, good-quality mayonnaise to give the dip a richer taste.
  • Parmesan cheese: Nutty and salty and so full of flavor. 
  • Mozzarella cheese: Its great melting quality means it adds gooeyness and a lovely golden brown when baked.
  • Garlic: A touch of fresh minced garlic brings a little more depth to the dip.

Choosing the Right Jalapenos for Your Artichoke Jalapeno Dip

For this recipe, you’ll need pickled jalapeños. They are mild in taste and have less intense spiciness.

I don’t recommend using fresh jalapeños. Their heat can be a bit too strong, and the robust taste tends to overpower the other ingredients.

How to Make Jalapeno Artichoke Dip

For detailed directions, refer to the recipe card below.

cream cheese and cheese in a glass mixing bowl.

Step 1: To a large bowl, add sour cream, mayonnaise, cream cheese, mozzarella, half the Parmesan, and garlic.

creamed cream cheese and cheese in a glass bowl.

Step 2: Mix until combined and smooth.

artichoke and jalapenos in a glass bowl.

Step 3: Mix in the chopped artichokes and jalapenos.

artichoke dip with jalapenos in a cast iron, topped with cheese.

Step 4: Spread the mixture into a baking dish and top with the rest of the Parmesan. Bake at 350F for 20-30 minutes.

How to Make Artichoke Jalapeno Dip Ahead of Time

Assemble the ingredients as usual, combining them in a bowl and spreading them in an even layer in a baking dish. Then, instead of baking, cover the dish with plastic wrap or aluminum foil and transfer it to the fridge.

To serve, bring the mixture back to room temperature and bake as normal.

Jalapeno Artichoke Dip Recipe Expert Tips and Tricks

  • Bring ingredients to room temperature: Let the sour cream and cream cheese get to room temperature before combining for a smoother, more uniform dip. 
  • Grate your own cheese: Buy cheese blocks and grate them yourself. Block cheese tastes and melts much better.
  • For a different texture: We like it chunky, but for a smoother dip, feel free to chop the artichokes and jalapenos into smaller chunks.

How to Serve Spicy Artichoke and Jalapeno Dip

  • Chips: For crunchy dipping, baked pita chips work well. Tortilla chips or pita chips are also good options. 
  • Vegetables: Celery sticks, carrot slices, cucumber sticks, or even sliced bell peppers. 
  • Bread: French baguette, or sourdough bread.
  • Sandwich: Paired with turkey or grilled chicken, it transforms an ordinary sandwich into a gourmet delight.
  • Baked Potato: Add a good dollop to your baked potato.

How to Store this Artichoke Jalapeno Dip Recipe

  • Fridge: After letting the dip cool to room temperature, store it in the refrigerator. It should stay fresh and tasty for up to three days.
  • Freezer: It’s best to avoid freezing this dip, as it could ruin its creamy texture.
  • Reheat: The dip can be reheated. For best results, bake it again in the oven, covered, for about 20-30 minutes, or use the microwave for a quicker option.
baked artichoke dip in a cast iron skillet.

Spicy Artichoke Dip FAQs

Can I use frozen artichokes?

Yes, you can use frozen artichokes in this recipe. Just make sure to thaw them completely and drain any excess water. This will stop your dip from becoming too watery, so it stays nice and creamy.

Why is my dip too runny?

If your dip’s turning out too runny, there’s a couple of things you can do. First off, be sure to drain your artichokes well with a colander. 

Also, too much mayonnaise can make the dip runny. Try balancing it out with some more cream cheese or sour cream.

Lastly, a bit more time in the oven can help thicken the dip. If needed, cover it with foil to stop the top from burning.

I don’t like mayonnaise, can I use something else?

Definitely! If you’re not a fan of mayonnaise, simply skip it and add more sour cream or cream cheese instead – you’ll still have a delightfully creamy and flavorful dip.

How can I adjust the level of spiciness in the dip?

To adjust the spiciness of your Jalapeno Artichoke Dip, control the amount of jalapenos used. Try mixing in only half the jalapenos first, then taste test and adjust as needed.

Also, be sure to use pickled jalapenos, as we’ve suggested. They’re nice and mild – and even come ready sliced.

How spicy is Jalapeno Artichoke Dip?

It’s mild to moderate in heat. Even with spicy jalapeños, the creamy base keeps it from being overly spicy, but it still has a nice little bite. You can use medium or spicy jalapeños depending on what you prefer.

You May Also Like

Feta Cheese Dip

Greek Yogurt Onion Dip

Layered Hummus Dip

Vegetarian 7 Layer Dip

If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
baked artichoke dip in a cast iron skillet.

Artichoke Jalapeno Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American
Print Recipe

Description

Transform your snack spread with our roasted Jalapeno Artichoke Dip. Seriously addictive and simple to make – it’s sure to become a party favorite.

Ingredients

Units Scale
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 8 oz. cream cheese, softened at room temperature
  • ¾ cup mozzarella cheese
  • ⅔ cup shredded Parmesan cheese
  • 2 cloves garlic, pressed or grated on microplane
  • 1 (14 oz.) can artichoke hearts (not marinated), drained thoroughly and roughly chopped
  • ½ cup chopped pickled jalapenos
  • Kosher salt and fresh black pepper

Instructions

  1. Preheat the oven to 350 degrees F. Spray 1-quart baking dish with non-stick spray and set aside.
  2. To a mixing bowl, add sour cream, mayonnaise, cream cheese, mozzarella cheese, ⅓ cup Parmesan cheese, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Combine until smooth.
  3. Stir in chopped artichokes and jalapenos.
  4. Transfer into the prepared baking dish. Sprinkle with the remaining ⅓ cup Parmesan cheese. Bake for 20-30 minutes or until hot and bubbly. If desired, broil for a few minutes for a golden top.

Notes

  • Jalapenos: Most pickled jalapenos are sliced into rings. Give them a chop and then measure out ½ cup. Feel free to use medium or spicy jalapenos. I used spicy jalapenos for this recipe and the dip was not overly spicy but with a nice bite to it.
  • Make Ahead: This dip can be prepared up to 1 day ahead. Assemble, cover, and refrigerate until ready to bake. Allow to sit at room temperature for about 30 minutes before baking.

Nutrition

  • Serving Size: ⅛
  • Calories: 273
  • Sugar: 1.8 g
  • Sodium: 387.5 mg
  • Fat: 24 g
  • Carbohydrates: 5.8 g
  • Protein: 9.3 g
  • Cholesterol: 46.1 mg