This Jalapeno Artichoke Dip will be the hit of any party. It’s one of my most remade recipes ever. Tried-and-true for over 30 years, it’s the appetizer that everyone will want the recipe for, and takes just 10 minutes to assemble too!
If you love warm, cheesy party dips (like me!), this Jalapeño Artichoke Dip is about to become your new favorite appetizer. It’s rich, creamy, loaded with melty cheese, and finished with just the right kick of jalapeño heat. Instead of cream cheese, it relies on mayo and sour cream plus real cheese for creaminess!
I’ve actually had this recipe for over 30 years. It used to be the dip I brought to almost every gathering (usually by request!), and it was so popular it even made its way into our old church cookbook as one of the most remade recipes. Recently, I gave the recipe a little upgrade by adding pickled jalapeños, and let me tell you… It was devoured in minutes!
This jalapeno artichoke dip is incredibly easy to make and perfect for parties, potlucks, game day and holidays. If you enjoy cheesy appetizers like this, you’ll also love this Homemade Spinach Artichoke Dip, too!
Why You’ll Love This Recipe
- A classic dip with a spicy twist. This artichoke and jalapeno dip combines creamy cheese, tangy artichokes, and bright jalapeño heat for a new take on classic spinach artichoke dip.
- Only 10 minutes of prep! Everything mixes together in one bowl before baking, making this recipe perfect for busy hosts.
- Perfect for parties and potlucks. This warm, cheesy dip is always one of the first dishes to disappear at gatherings. It is one of those addictive dips that everyone gathers around!
- Make-ahead friendly. You can assemble the jalapeno artichoke dip up to a day ahead and bake it just before serving. How easy is that!
- Tried-and-true favorite. This recipe has been made and shared for decades. It’s proof that simple ingredients can create something special!
Ingredients
- Mayonnaise: Adds richness and creaminess to the dip. Avocado oil mayo works great here, but any good-quality mayonnaise will do.
- Sour Cream: Provides tangy flavor and helps create the smooth, creamy texture. Full-fat sour cream works best! You may substitute with full-fat Greek Yogurt (plain of course).
- Parmesan Cheese: Adds salty, nutty flavor and helps create a slightly golden top when baked.
- Mozzarella Cheese: The melty cheese that makes this dip extra gooey and scoopable. Freshly grated mozzarella melts best! Feel free to sub in Monterey Jack cheese, Pepper Jack cheese, sharp cheddar cheese or your favorite combo!
- Garlic: Use freshly minced garlic if you can! Because garlic = flavor!
- Onion Powder: Adds a subtly sweet flavor adding another layer of flavor.
- Artichoke Hearts: Use canned artichoke hearts in brine, drained and chopped. They provide tangy flavor and a lovely texture!
- Green Chilies: Mild canned green chilies add flavor without overpowering heat.
- Pickled Jalapeños: These give this artichoke jalapeno dip its signature spicy kick! Have a fresh jalapeno peppers on hand to slice for garnish too!
Get the full recipe in the recipe card below.
Instructions
Step 1 – Preheat & Prep the Creamy Base
Preheat your oven to 375°F (190°C). Lightly grease a 7×11-inch baking dish or square baking dish with spray oil or your preferred method.
Drain and finely chop the artichoke hearts and pickled jalapeños into small pieces. Set aside.
In a medium to large mixing bowl, combine: mayonnaise, sour cream, ¾ cup of parmesan, 1 cup shredded mozzarella cheese, garlic and onion powder. Stir until smooth and well combined. This is one of my tricks for ultra creamy dip!
Step 2 – Add the Veggies
Stir in the green chilies, chopped jalapeños, and artichoke hearts until evenly distributed. I don’t usually add salt or black pepper, but take a taste and add as desired.
Step 3 – Assemble & Bake
Spread the mixture evenly into your prepared baking dish. Sprinkle the top with the remaining ¼ cup of Parmesan and ½ cup mozzarella.
Bake for 30–35 minutes until hot and bubbly. Optional: For a golden, slightly crispy top, broil on low for 2–4 minutes—watch carefully so it doesn’t burn!
Top with a few slices of pickled or fresh jalapeños for garnish. Serve hot (or at room temperature) with tortilla chips, crackers, crostini, French bread, or crunchy veggie slices.
Variations
- Add corn for sweetness. Stir in drained canned corn or Mexi-corn for a slightly sweet contrast to the spicy jalapeños.
- Try it cold, without baking—it’s just as tasty chilled!
- Halve the recipe for smaller gatherings (use the servings adjuster on the recipe card).
- Gluten-Free: This creamy dip recipe is naturally gluten-free, make sure to offer gluten-free chips, crackers and celery and carrot sticks.
- Low-Carb: This dip is naturally low-carb, be sure to offer it with sliced veggies.
- In a pinch I’ve used marinated artichoke hearts (they are more expensive) if you use, drain well and dab with a paper towel to remove some of the oil.
- Garnish with crisp bacon bites, or chopped green onions.
Dairy-Free / Vegan Option
To make this dip dairy-free and vegan while keeping it rich and cheesy:
- Mayo: Use vegan mayo (like Vegenaise or avocado-based vegan mayo).
- Sour Cream: Use a dairy-free sour cream such as Kite Hill (almond-based) or Forager (cashew-based).
- Parmesan Cheese: Swap for a vegan Parmesan-style cheese (Violife and Follow Your Heart make great versions).
- Mozzarella Cheese: Use a creamy vegan shredded mozzarella—Miyoko’s, Violife, and Daiya all melt well, but Miyoko’s gives the best smooth, creamy melt for dips.
- Pro Tip: To make it extra creamy and give it a smooth texture, you can blend the base ingredients (mayo, sour cream, and cheeses) in a food processor before stirring in the chopped veggies. This helps vegan cheeses break down better and mimic the gooey, cheesy texture of the original.
Storage
- Make Ahead: Assemble the dip up to 24 hours in advance. Cover and store in the refrigerator until ready to bake. When ready to bake, take out of fridge while the oven preheats and bake a few extra minutes if needed.
- Storage: Store cooled leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm in the oven at 350°F for 10–15 minutes or microwave individual portions.
What to do with Leftovers
Leftover dip works great for other things! Here are some ideas for what to do with leftovers:
- Use as a spread on sandwiches or wraps.
- Stir into warm pasta for a quick creamy twist.
- Reheat and enjoy as-is with more chips or veggies!
- Spoon over chicken breasts and bake, nom-nom!
Expert Tips
- Chop ingredients finely. Smaller pieces of artichoke and jalapeño make the dip smoother and easier to scoop.
- Use full-fat dairy. Full-fat mayonnaise and sour cream create the creamiest texture and best flavor.
- Watch carefully when broiling. The cheese can go from golden to burned quickly, so keep an eye on it.
- Grate mozzarella fresh. Freshly shredded cheese melts more smoothly and creates a gooier dip.
- Drain ingredients well. Excess liquid from artichokes or chilies can make the dip watery.
Common Questions
This dip is delicious with tortilla chips, crostini, pita chips, crackers, or toasted baguette slices. It’s also great with fresh vegetables like carrots, celery, cucumbers, bell peppers or jicama for a lighter option.
This artichoke jalapeño dip is definitely an indulgent appetizer, but it also contains vegetables like artichokes and chilies. Serving it with fresh veggies instead of chips can help make it a lighter low-carb snack.
One common mistake is not draining the artichokes, chilies, and jalapeños well enough, which can make the dip watery. Another is over-broiling the top, so watch it closely so the cheese becomes golden without burning.
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Ingredients
- ½ cup mayonnaise I like avocado mayo, but use your favorite
- ½ cup sour cream full-fat is best here, or sub plain Greek Yogurt (full-fat)
- 1 cup grated Parmesan cheese divided
- 1½ cups mozzarella cheese shredded, divided
- 3 – 4 cloves garlic pressed or finely grated
- ½ teaspoon onion powder
- 14 ounce can brined artichoke hearts drained and chopped
- 4 ounces can chopped green chilies drained, I used mild
- ¼ – ½ cup pickled jalapeños drained and diced small
Instructions
- Prep Your Oven & Dish: Preheat your oven to 375°F (190°C). Lightly grease a 7×11-inch baking dish or square baking dish with spray oil or your preferred method. A smaller cast iron skillet works great too!
- Prep Veggies: Drain and finely chop the artichoke hearts and pickled jalapeños. Set aside.
- Mix the Base: In a medium to large mixing bowl, combine: mayonnaise, sour cream, ¾ cup of parmesan, 1 cup shredded mozzarella cheese, garlic and onion powder. Stir until smooth and well combined.½ cup mayonnaise , ½ cup sour cream , 1 cup grated Parmesan cheese , 1½ cups mozzarella cheese , 3 – 4 cloves garlic, ½ teaspoon onion powder
- Add Veggies: Stir in the green chilies, chopped jalapeños, and artichoke hearts until evenly distributed.14 ounce can brined artichoke hearts, 4 ounces can chopped green chilies, ¼ – ½ cup pickled jalapeños
- Assemble the Dip: Spread the mixture evenly into your prepared baking dish. Sprinkle the top with the remaining ¼ cup of Parmesan and ½ cup mozzarella.
- Bake for 30–35 minutes until hot and bubbly. Optional: For a golden, slightly crispy top, broil on low for 2–4 minutes—watch carefully so it doesn’t burn!
- Garnish & Serve: Top with a few slices of pickled or fresh jalapeños for garnish. Serve hot (or at room temperature) with tortilla chips, crostini, French bread, or crunchy veggie slices.
Notes
- Make Ahead: Assemble the dip up to 24 hours in advance. Cover and refrigerate until ready to bake. When ready to bake, take out of fridge while the oven preheats and bake a few extra minutes if needed.
- Storage: Store cooled leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm in the oven at 350°F for 10–15 minutes or microwave individual portions.
Nutrition
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