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    Home » Snacks

    Jalapeño Artichoke Dip

    Published: Feb 11, 2022 by Jessica Fisher

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    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe

    Parmesan cheese, artichoke hearts, and diced jalapeños combine in a hot and bubbly Jalapeño Artichoke Dip that is sure to please! Creamy, tangy, and a little bit spicy, it’s a perfect hot appetizer.

    Serve this Jalapeño Artichoke Dip with toasted Homemade Baguettes for a hearty appetizer or alongside a Spinach Salad with Oranges & Cranberries for a light lunch. Bonus: It’s one of those budget-friendly appetizers everyone loves!

    overhead shot of appetizer table with artichoke dip in tureen on a board of baguette toast, next to two party beverages and a plate with toast and dip. this …

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    Table of Contents
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs & Recipe Costs
    • More Great Dips
    • Jalapeño Artichoke Dip

    Warm dips are such a comfort. Hot and cheesy, spread on toast or just plain shepherd bread, they tend to be heartier and just as delicious as their salsa and guac cousins. This Jalapeño Artichoke Dip is just the thing!

    Why Make This

    It’s easy. This Jalapeño Artichoke Dip is super simple to prep and requires little in the way of chopping or dish washing.

    It’s quick. You can easily prep this dip in about five minutes, making it the perfect party food. Go about your other preparations while this Jalapeño Artichoke Dip bakes in the oven.

    It’s delicious. The marinated artichokes bring tang, the mayo and cheese creaminess, the jalapeños a little bit of a kick. All together, they make this Jalapeño Artichoke Dip out of this world delicious!

    Ingredients

    Here’s what you need to make Jalapeño Artichoke Dip:

    ingredients for jalapeno artichoke dip laid out on a black table.

    artichoke hearts – You can use canned, marinated, or frozen artichokes in this recipe. Just be sure to chop them prior to mixing the dip so you don’t have any unwieldy pieces of heart to wrangle onto a dipper. If using frozen artichoke hearts, thaw and drain them well before preparing the dip. Keep in mind that there will be a slight flavor difference between marinated and plain artichoke hearts, but both are delicious.

    mayonnaise – You can use homemade mayonnaise or your favorite bottled variety.

    Parmesan – You can use any of the three hard Italian cheeses; Parmesan, Asiago, and Romano all work well in this dip. Remember you can freeze extra cheese so that you can stretch your purchase and avoid food waste.

    jalapeño – Finely diced fresh jalapeño is delicious in this dip. You can also use canned diced jalapeño or chopped green chiles. For a fun twist, try Roasted Poblano Peppers. Adjust the amount you use for how spicy you want the dip to be. Love jalapeños? Be sure to try my Jalapeno Pizza!

    garlic – Fresh garlic rounds out the flavors in the dip, but you can also use canned garlic, roasted garlic, or garlic powder.

    baguette and olive oil – Toasted baguette makes a great dipper for this Jalapeño Artichoke Dip, but you can also use melba toast, pita chips, bagel chips, or cocktail bread. It’s also delicious spread on fresh Shepherd Bread.

    Step-by-Step Instructions

    Here’s how to make Jalapeño Artichoke Dip:

    Prep step: Preheat oven to 350°. Grease a 3-cup baking dish.

    overhead shot of metal bowl with ingredients for dip piled together.
    dip ingredients stirred together in the bowl with a teal spatula.
    dip ingredients spooned into white ceramic tureen on black table.

    In a medium bowl combine artichoke hearts, mayonnaise, cheese, jalapeños, and garlic. Mix gently. Spoon into prepared dish.

    dip tureen on baking sheet with sliced baguette laid out around it.
    brushing oil on baguette with orange silicone brush.
    toasted baguette on sheet surrounding the baked dip, jalapeno slices have been added to the dip.

    Brush the bread slices with the olive oil and lay out on a baking sheet. Bake dip and bread slices for 20 to 30 minutes until the dip is bubbly and the bread is crisp. Serve immediately.

    FAQs & Recipe Costs

    Can artichoke dip be made ahead of time?

    Prepped food is good in the fridge for up to 4 days. If you’re making this in advance to serve at a party, I recommend making it up to 1 day in advance without baking, so that you have time to enjoy any leftovers. The artichokes will likely weep a little moisture so stir it prior to baking.

    Can artichoke dip be frozen?

    Mayonnaise and sour cream, two common dip ingredients do not freeze well. Since this is a mayo-based dip, I do not recommend freezing it. See the recipe notes for what to do with leftovers.

    How long does artichoke dip last?

    Artichoke dip will last in the fridge for up to four days.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • artichoke hearts – $1.92
    • mayonnaise – $0.33
    • Parmesan – $0.38
    • jalapeño – $0.15
    • garlic – $0.10
    • baguette – $1.50
    • olive oil – $0.20

    While your costs may vary depending on where and how you shop, you can expect to pay about $4.58 for a big batch of Jalapeño Artichoke Dip, about $0.76/serving.

    two toasts on a plate topped with dip with serving platter and cocktails in the background as well as a small stack of plates.

    More Great Dips

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      French Dijon Vinaigrette Recipe (Easy & Quick)
    • close up of silver cup of remoulade on dinner plate.
      Easy Homemade Remoulade Recipe (Cajun Tartar Sauce)
    white spoon and fork on a teal plate logo.

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    overhead shot of jalapeno artichoke dip in white tureen on brown wood board, surrounded with toasts for dipping.

    Jalapeño Artichoke Dip

    Parmesan cheese, artichokes, and diced jalapeños combine in a hot and bubbly Jalapeno Artichoke Dip that is sure to please. Offer toasted baguette for a deliciously easy appetizer.
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6
    Calories: 426kcal
    Author: Jessica Fisher
    Cost: $4.58

    Equipment

    • small mixing bowl
    • rubber spatula
    • baking dish

    Ingredients

    • 1 14-ounce jar artichoke hearts drained and coarsely chopped
    • ½ cup mayonnaise
    • 2 oz Parmesan cheese (shredded) (½ cup)
    • 1 jalapeño chopped
    • 2 clove garlic chopped
    • 1 sourdough baguette sliced
    • 2 tablespoon olive oil
    US Customary – Metric

    Instructions

    • Preheat oven to 350°. Grease a 3-cup baking dish.
    • In a medium bowl combine artichoke hearts, mayonnaise, cheese, jalapeños, and garlic. Mix gently. Spoon into prepared dish.
    • Brush the bread slices with the olive oil and lay out on a baking sheet.
    • Bake dip and bread slices for 20 to 30 minutes until the dip is bubbly and the bread is crisp. Serve immediately.

    Notes

    Nutritional values are approximate and are based on ⅙ of the recipe. Refrigerate leftovers promptly and use within 4 days.
    Ideas for using up any leftover dip: toss with pasta, top on pizza, fold into a sandwich, or roll into a wrap. 
    Substitutions:
    • Toasted baguette makes a great dipper for this Jalapeño Artichoke Dip, but you can also use melba toast, pita chips, bagel chips, crostini, or shepherd bread.
    • You can use canned, frozen, or marinated artichoke hearts in this dip. If using frozen, thaw and drain well prior to prepping.
    • Instead of Parmesan, you can use Asiago or Romano cheeses.

    Nutrition

    Calories: 426kcal | Carbohydrates: 44g | Protein: 13g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 658mg | Potassium: 119mg | Fiber: 2g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 3mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published on February 14, 2013. It has been updated for content and clarity.

    « 30+ Great Game Day Appetizer Ideas
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    Reader Interactions

    Comments

    1. Carla

      November 27, 2014 at 1:42 pm

      Good to know that when your oven goes out the night before Thanksgiving, this can be made in the microwave. I rarely use the thing but it came in handy while I was using my stove top to try to make some other dishes. My guys were happy so I’m good. 🙂

      Reply
      • Jessica Fisher

        March 01, 2015 at 9:50 am

        That is very good to know!

        Reply
    2. Sandi

      October 24, 2013 at 6:13 pm

      A) Does the marinated kind really taste that much different than the ones jarred in water?
      B) Any estimate of the jar size? I get mine from Costco, and I’m quite sure a whole jar of that would create disastrous proportions.

      Reply
      • Jessica Fisher

        November 01, 2013 at 8:52 am

        Marinated: it’s a personal preference. Either is fine in my book.
        Bulk artichoke hearts: About a cup and a half, chopped should be fine.

        Reply
    3. Rochelle @ WheatlessRochelle.com

      February 15, 2013 at 2:32 pm

      I love, love, love artichoke dip. This looks so good. About the foods to eat during pregnancy, my mom had a huge avocado craving while she was pregnant with me and ate 1-2 avocados a day the whole time she was pregnant. Avocados are now one of my favorite foods. Related? Maybe!

      Reply
    4. sarah k @ the pajama chef

      February 15, 2013 at 7:30 am

      this sounds so intriguing! i love any kind of artichoke dip and think the chile addition sounds fantastic!

      Reply
    5. Sandi

      February 15, 2013 at 6:44 am

      There are at least 2 sizes of artichoke jars sold in my grocery. Do you have an approximate size of jar to use? Also, as Ray asks, I presume they are mixed in with everything else.

      Reply
      • Jessica

        February 15, 2013 at 8:48 am

        @Sandi, the smaller one should be fine. The recipe is corrected now. Sorry about that.

        Reply
        • Sandi

          August 29, 2022 at 9:05 am

          I remember asking about the artichokes back in 2013 but never made it! I have nearly all ingredients on hand and definitely want to try it this time around. Question about the parmesan though, are you using freshly grated or the powdered stuff out of the green can or a mix of the two?

        • Jessica Fisher

          August 29, 2022 at 10:08 am

          I have only ever used fresh parmesan. I’m not sure what the results would be using the dry green can version.

    6. ray

      February 14, 2013 at 9:47 pm

      Do you chop the Artichoke hearts and add it in the same time as rest of ingredients? I don’t see where you add it in to dip before baking. thanks.

      Reply
      • Jessica

        February 15, 2013 at 8:47 am

        @ray, it’s fixed now. Sorry about that!

        Reply

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    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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