Jalapeno Artichoke Dip

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Jalapeno Artichoke Dip is a creamy, healthier version of your favorite appetizer. It’s slightly spicy, a little salty, and totally irresistible! Use it as a dip or spread it on your bagels, sandwiches, or pizza. This cold, no-bake dip serves four and has only 8 minutes of prep time. Go ahead and make a double batch!

This jalapeno artichoke dip recipe is the perfect appetizer for game day, holiday parties, get-togethers, or a pre-dinner snack. We took traditional dip recipes like Trader Joe’s or Costco jalapeno dip, and lightened it up for a copycat version that’s even better than the original!

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The best thing about this dip is that it’s mayo-free and packed with flavor. This made-from-scratch version is exactly what you need to level up your next party or get together. It’s filled with spicy jalapenos, Greek yogurt, sour cream, cream cheese, green onions, and parmesan cheese.

It’s perfect for football season or any time you need a party dip to feed a crowd! It will quickly become a favorite recipe for anyone who tries it!

👩🏽‍🍳 Why This Recipe Works

• Simple Ingredients
• A real crowd pleaser 
• No mayo 
• Trader Joe’s artichoke jalapeno dip copycat (but better!)
• No-bake 
• Spicy and tangy
• Vegetarian and gluten free
• Great for meal prep!

🥘 Ingredients

This recipe is the perfect dip for fresh vegetables or your favorite dipping food. Here is an overview of what you’ll need to make this favorite snack. For the full ingredient list and nutritional information, see the recipe card below!

Artichoke Hearts: You can usually find artichoke hearts in the jarred vegetable section of the grocery store. 

Fresh Jalapeños: The star of this jalapeño artichoke dip recipe! Be sure to check the spiciness level of your jalapeño pepper before adding it to your dish. In addition to adding spicy jalapeños, you can add chili powder, a can of green chiles, or cayenne powder for more heat.

Plain Greek Yogurt And Sour Cream: Thick and creamy Greek yogurt makes this cold dip super creamy without adding tons of fat and calories. Sour cream adds a wonderful tanginess to this dip.

Cream Cheese: Cream cheese takes the place of mayonnaise in this favorite dip recipe and adds a nice rich mouth feel.

Garlic Clove: There’s a better way to make artichoke dip, and that’s with minced garlic. It adds incredible flavor and wakes up your taste buds.

Green Onions: Sliced green onions add crunch and a slight onion flavor to this party dip.

Parmesan Cheese: Freshly grated parmesan cheese is a must for this recipe. Don’t use pre-grated or parmesan from a can for this favorite appetizer.

Salt And Pepper: Salt is one of the first things you should add to almost any dish. It enhances the flavor and makes it irresistible. Freshly ground black pepper complements the flavors in this new dip.

📖 Variations

The best thing about this creamy jalapeno artichoke dip is that it’s super customizable! Here are some of our favorite ways to change things up:

• Different Cheese: This dip is the perfect game day food, especially when it’s topped with cheese. You can use Monterey jack cheese, pepper jack cheese, or Gruyere, which you can spread over the top of the whole thing!
• Jalapeno Spinach Artichoke Dip: For some extra greens, add 1 cup baby spinach to the food processor and blitz with the other ingredients.
• Herbs: Add some herbs or seasonings like dill, parsley, tarragon, thyme, garlic powder, onion powder, paprika, or ground fennel for some depth and balance to this new recipe. It’s the perfect addition to artichoke jalapeno dip. 
• Baked Jalapeno Artichoke Dip: This is a cold recipe, but you can certainly bake it if you prefer. Put it in a casserole dish and bake until the top is golden brown and bubbly. You can also make this creamy dip in a slow cooker if you prefer. 
• Vegan Artichoke Dip: Use vegan versions of all of the dairy ingredients: vegan cream cheese, vegan parmesan, vegan sour cream and vegan yogurt to make this recipe vegan friendly!
• Artichoke Pizza: Spread this spicy dip on a pre-cooked pizza crust, pita bread, or pizza dough, add your favorite toppings, and bake until the top is deliciously golden brown. 
• Make Individual Cups: Spray a muffin tin with cooking spray. Cut squares of phyllo dough, puff pastry, crescent dough, or use wonton wrappers and place in the muffin tin. Bake according to package directions (typically it’s 350 degrees for 8-10 minutes) until golden brown. Place a small amount of this artichoke jalapeno parmesan dip in the individual bowls and serve them on a plate for people to grab and go.
• Artichoke Sandwich: Make this artichoke dip into a sandwich spread and layer it between toasted bread slices along with your favorite sandwich toppings. This is a fantastic lunch or snack!   

🔪 Instructions

Here is a brief description of the instructions for this easy jalapeno artichoke dip. For a more detailed view, see the recipe card. 

Blend: Add the artichoke hearts, jalapenos, yogurt, sour cream, cream cheese, and garlic to a food processor and pulse to blend everything together. If you’d prefer the dip to be smooth, blitz until smooth.

Stir: Add the artichoke mixture to a mixing bowl and stir through the remaining ingredients. 

Refrigerate: Cover and refrigerate for 2 hours before serving.

❓Recipe FAQs 

💭 Expert Tips

Here are some tips to make this the best vegetarian artichoke dip you’ve ever had. 

• To add extra flavor and brightness, you can add one tablespoon of lime juice or lemon juice. 
• Buy a couple of jalapenos from the store to ensure you get one with the right amount of spice. Since jalapenos can range from not spicy at all to incredibly spicy, it’s best to taste a tiny piece before adding it to your dip. You can gauge how hot it will be and be able to add the right amount. 
• For just a hint of spice, you can use red pepper flakes or cayenne powder instead of jalapenos.
• You can use frozen artichoke hearts or buy them in a jar at the grocery store, and either option will work well for this recipe. 
• If jalapeno peppers are too spicy for you and you don’t love them in appetizer dips, then go ahead and leave them out or replace them with a green bell pepper or poblano pepper!
• Rinse the jarred artichokes; otherwise, they may taste slightly metallic. 

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📋 Recipe Card