Jalapeno Artichoke Dip

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Do you like a little spice in your life?! Try this jalapeño artichoke dip for a snack, party, or family gathering. It’s got all the great flavor your want from a savory dip recipe with a little kick! 

Finished dip in a bread bowl ready to eat.

Jalapeño Artichoke Dip

I love to make savory dip recipes for my family and friends and occasionally just for a snack! This jalapeño artichoke dip is always a big hit in our house. It has something for everyone, a little heat for the spice lovers, creamy deliciousness for the rest of us, and of course it’s easy to make which I enjoy. 

The recipe itself is really simple. It contains flavorful ingredients and the delicious combo makes a great snack or appetizer. Alone or along side some pasta salad or potato salad this dip makes a great addition to any menu. 

What you’ll need to make jalapeño artichoke dip: 

  • 8 oz cream cheese, room temp
  • 3 tbsp mayonnaise
  • 1 1/2 C grated Monterey Jack cheese
  • 1 14 oz can artichoke hearts drained and chopped
  • 1 4 oz can of chopped Jalapeno
  • 2 tbsp minced garlic
  • 1/2 tsp dried dill
  • 3/4 tsp salt
  • 1/4 tsp black pepper

Can I use fresh jalapeños for this artichoke dip? 

Yes, you can. Make sure to remove the seeds and try to get them all to reduce the heat! Fresh jalapeños will give the dip a slightly different taste so that is an option if you want or if you grow them in your garden and need a new recipe to try! 

Finished dip in a bread bowl.

How to make this spicy dip recipe at home: 

  1. Preheat oven to 375.
  2. Mix all ingredients except 1/2 cup Monterey Jack cheese in a large bowl.
  3. Once combined, place into oven safe casserole dish.
  4. Top with remaining 1/2 cup Monterey Jack cheese.
  5. Bake for about 15-20 minutes, until warmed throughout and bubbly.
  6. Turn on the broiler and broil for an additional minute or two to brown the top.
  7. Serve immediately with chips or toasted bread

I don’t like spicy food can I make this less spicy? 

You can control the level of spice in this jalapeño artichoke dip a couple of ways. One way is to use less jalapeño. There’s not a lot in there to begin with but it’s an easy way to reduce the heat. 

Another way you can reduce the spice is by rinsing the jalapeños well before including them. If you use fresh jalapeños you will want to make sure to remove the seeds to reduce heat! 

Finished dip in a bread bowl.

Printable Jalapeño Artichoke Dip Recipe: 

Yield: 6

Jalapeno Artichoke Dip

Jalapeno Artichoke Dip

Do you like a little spice in your life?! Try this jalapeño artichoke dip for a snack, party, or family gathering. It's got all the great flavor your want from a savory dip recipe with a little kick! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 8 oz cream cheese, room temp
  • 3 tbsp mayonnaise
  • 1 1/2 C grated Monterey Jack cheese
  • 1 14 oz can artichoke hearts drained and chopped
  • 1 4 oz can of chopped Jalapeno
  • 2 tbsp minced garlic
  • 1/2 tsp dried dill
  • 3/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 375.
  2. Mix all ingredients except 1/2 cup Monterey Jack cheese in a large bowl.
  3. Once combined, place into oven safe casserole dish.
  4. Top with remaining 1/2 cup Monterey Jack cheese.
  5. Bake for about 15-20 minutes, until warmed throughout and bubbly.
  6. Turn on the broiler and broil for an additional minute or two to brown the top.
  7. Serve immediately with chips or toasted bread

Looking for other great recipes to try? 

You know we’re all about easy recipes here at Cook Clean then Repeat. Here are some of the other great recipes that I love to share with my readers! If you loved this jalapeño artichoke dip you will enjoy these other incredible recipes. 

Finished dip with title at the top.

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