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easy vegetarian cold jalapeno artichoke dip recipe in a bowl with chips
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5 from 6 votes

Jalapeno Artichoke Dip

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!
Prep Time8 mins
Chill Time2 hrs
Total Time2 hrs 8 mins
Course: Appetizer, Condiment, Side Dish, Snack, snacks
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 10
Calories: 137kcal
Author: Anjali Shah


  • 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


  • 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.




  • Serve with your favorite crackers, tortilla chips or fresh vegetable sticks.
  • To make this recipe vegan friendly, substitute the dairy ingredients with vegan alternatives.
  • Store dip in an airtight container for up to 4 days in the fridge.
  • 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. 


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