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!
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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:
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.
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.
FAQs & Recipe Costs
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.
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.
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.
More Great Dips
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Jalapeño Artichoke Dip
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
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
- 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
This post was originally published on February 14, 2013. It has been updated for content and clarity.
Carla
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. 🙂
Jessica Fisher
That is very good to know!
Sandi
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.
Jessica Fisher
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.
Rochelle @ WheatlessRochelle.com
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!
sarah k @ the pajama chef
this sounds so intriguing! i love any kind of artichoke dip and think the chile addition sounds fantastic!
Sandi
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.
Jessica
@Sandi, the smaller one should be fine. The recipe is corrected now. Sorry about that.
Sandi
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
I have only ever used fresh parmesan. I’m not sure what the results would be using the dry green can version.
ray
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.
Jessica
@ray, it’s fixed now. Sorry about that!