Jalapeno Artichoke Dip
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My Jalapeño Artichoke Dip is a creamy, healthier take on a classic appetizer. It’s got just the right amount of spice, a hint of saltiness, and is completely irresistible! I love using it as a dip or spreading it on bagels, and sandwiches. It’s a no-bake, cold dip that comes together in just 8 minutes and serves four, though I always make a double batch because it disappears so fast.
I created this ultimate appetizer with game days, summer holiday parties, and Christmas gatherings in mind. Inspired by classic dips like Trader Joe’s or Costco’s jalapeño dip, I came up with a lighter, homemade version that’s even more delicious than the original!
We all have that one friend who can’t get enough spicy food, which is why I made this dip with bold jalapeños, Greek yogurt, sour cream, cream cheese, green onions, and parmesan. It’s my favorite way to add a kick to any party or get-together! And if you love jalapeños as much as I do, be sure to try my vegan jalapeno poppers, they’re another creamy, spicy appetizer everyone will rave about.
👩🏽🍳 Why I Love This Recipe
I absolutely love my jalapeño artichoke dip recipe because it’s packed with bold flavors but uses simple, wholesome ingredients. It’s mayo-free, so it feels lighter but still delivers that creamy, indulgent texture I crave in a dip. Every bite is a perfect balance of spicy, tangy, and savory goodness!
What I love the most is that I don’t have to bake it! It’s so quick and easy to make, which means less time in the kitchen and more time enjoying it with friends. It’s vegetarian, gluten-free, and so versatile! My favorite way to serve it is with chips or crackers, but I’ve also used it as a spread for sandwiches! Yum 😉
As I mentioned earlier, I created this dip for a friend who can’t get enough spice, she’s the one who adds hot sauce to everything, even when it’s already fiery! This dip has become her absolute favorite, and now it’s a staple at all our get-togethers. I can’t wait for you to make it and share it with your spice-loving friends too, it’s sure to be a hit! 😉
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🥘 Ingredients
I know it might seem like a lot at first, but trust me, I’ve kept my Jalapeño Artichoke Dip recipe as simple as can be. No fancy ingredients here, just everyday staples transformed into something truly special.
Artichoke Hearts: I love how artichoke hearts add a tender texture and subtle flavor to this dip. You can easily find them in the jarred veggie section at the store.
Fresh Jalapeños: These are the star of the show, giving the dip its spicy kick. I always check the heat level before adding them in!
Greek Yogurt & Sour Cream: Greek yogurt makes the dip creamy without all the extra fat, while sour cream adds a tangy punch. It’s the perfect combination!
Cream Cheese: Cream cheese gives the dip its rich, velvety texture. It’s my favorite swap for mayo in this recipe!
Parmesan Cheese: Freshly grated parmesan takes the flavor to the next level. Trust me, skipping the pre-grated stuff is totally worth it!
Swaps
Cheese: I love using different type of cheese for the ultimate game day snack. Monterey Jack, Pepper Jack, or Gruyere are my favorites to melt over the top for extra gooey goodness.
Vegan: To make this dip vegan-friendly, I swap the dairy for vegan versions like cream cheese, parmesan, sour cream, and yogurt. It’s just as creamy and delicious, with no compromise on flavor.
Pepper: If jalapeños are too spicy, I use green bell peppers or poblano peppers instead. They add great flavor without the heat.
🔪 How to Make
You’re about to see just how easy it is to make this jalapeno artichoke dip, and I guarantee it’ll become a staple at all your future parties!
Blend: I add the artichoke hearts, jalapeños, yogurt, sour cream, cream cheese, and garlic to my food processor and pulse until everything is blended. If I want a super smooth dip, I just keep blending until it’s perfectly creamy!
Stir: I transfer the artichoke mixture to a mixing bowl and stir in the remaining ingredients until everything is well combined. It’s so satisfying to see all the flavors come together!
Refrigerate: I cover the dip and let it chill in the refrigerator for about 2 hours before serving. This gives the flavors time to meld together perfectly.
💭 Expert Tips
My #1 Secret Tip for making my Jalapeño Artichoke Dip is to always buy a couple of jalapeños and taste a tiny piece before adding them in! I’ve learned the hard way that jalapeños can go from mild to fiery, and once I accidentally made a dip so spicy, even my spice-loving friend couldn’t handle it. Now, I always test the heat first to make sure the dip has just the right kick!
Other Tips To Keep In Mind:
- Lime or Lemon Juice: I love adding a tablespoon of lime or lemon juice to brighten up the flavors in this dip. It’s such an easy way to make it pop.
- Artichoke Hearts: Both frozen or jarred artichoke hearts work great in this recipe. I just grab whichever is easiest to find at the store.
- Rinse Jarred Artichokes: I always rinse jarred artichokes to remove any metallic taste. It’s a simple step that makes a big difference.
📖 Variations
The best thing about my creamy jalapeno artichoke dip is that it’s super customizable! Here are some of my favorite ways to change things up:
Spinach: I love tossing a cup of baby spinach into the food processor with the other ingredients. It’s an easy way to add some extra greens and a fresh touch to the dip!
Herbs: Adding herbs like dill, parsley, or thyme, or seasonings like garlic powder and paprika, gives the dip amazing depth and balance. It’s the perfect way to elevate the flavor!
Make Individual Cups: For a fun twist, I use phyllo dough, puff pastry, or wonton wrappers to make individual dip cups in a muffin tin. Bake according to package directions (typically it’s 350 degrees for 8-10 minutes) until golden brown. They’re so easy to grab and make a great party snack!
🍽 Serving Suggestions
How do I serve this cold jalapeno artichoke dip recipe? These are my favorites:
Dips: I love serving this dip with fresh veggies, tortilla chips, crackers, or slices of baguette or sourdough bread. It’s so versatile and pairs perfectly with all my favorite dippers.
Pizza: I spread this dip on a pre-cooked pizza crust or pita, add my favorite toppings, and bake until it’s golden and bubbly. It makes an incredible, spicy pizza base!
Sandwich: This dip doubles as a Mediterranean sandwich spread, just layer it between toasted bread with your favorite toppings. It’s a quick, delicious lunch or snack!
🧊 Storage Directions
Refrigeration: I store this dip in an airtight container in the fridge, where it stays fresh for up to four days. It’s great straight from the fridge or after letting it sit at room temperature for a bit.
Freezing: To save it for later, I freeze the dip in an airtight container for up to three months. When I’m ready to use it, I let it thaw overnight in the fridge or for a few hours on the counter.
❓Recipe FAQs
Is jalapeno and artichoke dip healthy?
Most artichoke dips are loaded with mayonnaise and cheese, making them high in fat and calories, not exactly the healthiest option. As a health coach, I love this recipe because it uses low-fat sour cream, low-fat yogurt, less cheese, and skips the mayo altogether, creating a lighter, more balanced version that’s just as creamy and delicious!
CAN I MAKE THIS AHEAD OF TIME?
Yes! My jalapeno dip tastes even better the next day, so I highly recommend making it ahead if you’re planning for a party.
CAN I USE FROZEN ARTICHOKES?
Yes! I Just make sure the artichokes are fully thawed and well-drained before mixing them into the recipe.
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📋 Recipe Card
🎥 Watch How to Make It
Jalapeno Artichoke Dip
My Jalapeño Artichoke Dip is a creamy, healthier take on a classic appetizer. It’s got just the right amount of spice, a hint of saltiness, and is completely irresistible! I love using it as a dip or spreading it on bagels, and sandwiches. It’s a no-bake, cold dip that comes together in just 8 minutes and serves four, though I always make a double batch because it disappears so fast.
Servings: 10
Calories: 137kcal
Ingredients
- 1 cup Artichoke Hearts chopped
- 2 Jalapeños seeds removed and diced
- 1 cup Low Fat Plain Greek Yogurt
- ½ cup Low Fat Sour Cream
- 8 oz Cream Cheese softened at room temperature
- 1 Garlic Clove minced
- 2 Green Onions thinly sliced
- ¼ cup Grated Parmesan Cheese
- Salt And Pepper to taste
Equipment
Instructions
- 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.
- Add the artichoke mixture to a mixing bowl and stir through remaining ingredients.
- Cover and refrigerate for 2 hours before serving.
Notes
- I always buy a couple of jalapeños and taste a tiny piece before adding them in! I’ve learned the hard way that jalapeños can go from mild to fiery, and once I accidentally made a dip so spicy, even my spice-loving friend couldn’t handle it. Now, I always test the heat first to make sure the dip has just the right kick!
- I love adding a tablespoon of lime or lemon juice to brighten up the flavors in this dip. It’s such an easy way to make it pop.
- Both frozen or jarred artichoke hearts work great in this recipe. I just grab whichever is easiest to find at the store.
- I always rinse jarred artichokes to remove any metallic taste. It’s a simple step that makes a big difference.
Nutrition
Serving: 0.25cup | Calories: 137kcal | Carbohydrates: 6g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 330mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g
Anxious to make this recipe today and wanted to use your suggestion with the individual cups using wonton wrappers. What would you suggest as far as temperature and bake time?
Hi Elise! Regarding the wonton wrappers — coat your muffin tin with cooking spray, press your wonton wrappers into the muffin tin, and bake at 350 degrees for 8 minutes. I’d bake the wonton wrappers first and then fill with the dip! Hope that helps!
I loved this artichoke dip, a new springtime favorite!
Awesome! Thanks Tavo!
All of my favorite ingredients! I love that this dip is made with cream cheese instead of mayo, and jalapeno adds the perfect flavor kick.
Yes!! The cream cheese lightens it up for sure!
WE loved the extra heat in this recipe the spice was just right!
Woohoo! Thanks for letting me know Claudia!
I love the addition of jalapenos to make this artichoke dip extra flavorful!
Yes!! They add a really nice spicy kick!
This dip is so versatile and I think it would also be perfect on a jacket potato. Such lovely flavours.
Thanks Amanda! 🙂
Lovely dip, and great advice on rinsing the artichoke from a tin! I wondered why they tasted funny the other time I used them. Great recipe! Thanks.
Sure thing!! So glad you liked it!