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Get ready to tantalize your taste buds with a sizzling delight that’s about to make your snack game next-level. In the world of delectable dips, few contenders can compete with the irresistible charm of Jalapeno Artichoke Dip. This crowd-pleasing classic boasts a creamy base formed by the impeccable trio of cream cheese, mayonnaise, and parmesan cheese, but it’s the starring roles played by marinated artichoke hearts and diced jalapeños that make this dip an all-time favorite. Whether you’re gearing up for a game day gathering, a cozy movie night, or simply looking to elevate your snack choices, this dip is about to become your ultimate dip-spiration.
Prepare to embark on a culinary adventure that marries the fiery zest of jalapeños with the mild richness of artichokes, creating a dip that’s as versatile as it is mouthwatering. So, whether you’re a dip connoisseur or a newbie in the world of culinary delights, this Jalapeno Artichoke Dip is ready to steal the show at your next gathering.
Ingredients You Will Need
- Cream Cheese
- Parmesan Cheese
- Artichoke Hearts
Equipment You May Need
- Cutting Board
- Chef’s Knife or Salad Scissors
- 1.5 Quart Baking Dish
Frequently Asked Questions
Can I use canned artichoke hearts instead of marinated ones? Yes, you can use canned artichoke hearts if marinated ones are not available. However, the marinated artichoke hearts add an extra layer of flavor, so you may want to adjust the seasoning accordingly.
How can I adjust the spiciness of the dip? You can control the spiciness by adjusting the amount of diced jalapeños. Use more for a spicier kick or fewer for a milder flavor.
Can I make this dip ahead of time? Yes, you can prepare the dip ahead of time, refrigerate it, and then bake it when you’re ready to serve. Just be sure to adjust the baking time to ensure it’s heated through.
What should I serve with jalapeno artichoke dip? You can serve this dip with tortilla chips, crackers, sliced baguette, or fresh vegetable sticks like celery and bell peppers.
How long does the dip last in the refrigerator? Stored in an airtight container, this dip can be refrigerated for up to 3-4 days. Just reheat it in the oven or microwave when you’re ready to enjoy it again.
What can I do if the dip is too thick or too thin? If the dip is too thick, you can add a little more mayonnaise or a splash of milk to reach your desired consistency. If it’s too thin, you can thicken it by adding a bit more grated Parmesan cheese.
Substitutions and Variations
Greek Yogurt or Sour Cream: Instead of mayonnaise, you can use Greek yogurt or sour cream for a slightly tangier flavor and a lighter texture.
Fresh Artichoke Hearts: While marinated artichoke hearts are commonly used, you can also use fresh artichoke hearts. Simply steam or boil them until tender and chop them finely.
Fresh Jalapeños: If you prefer fresh jalapeños, you can use them instead of canned diced jalapeños. Be sure to remove the seeds and membranes for milder heat.
Add Spinach: Incorporate fresh or frozen spinach for a spinach and artichoke twist on the classic dip. Thaw and drain frozen spinach before using.
Extra Herbs and Spices: Customize the flavor with additional herbs and spices like garlic powder, onion powder, paprika, or cayenne pepper for extra heat.
Breadcrumbs or Panko: Top the dip with breadcrumbs or panko and bake for a crispy, textured crust.
Different Cheese Variations: Experiment with different cheese varieties. Gouda, mozzarella, or cheddar can be used in addition to or in place of Parmesan cheese.
Other Recipes You May Enjoy
This dip is perfect for a warm appetizer on a cold game day. We enjoyed it with carrots and tortilla chips and I made a milder version for my kids by putting in fewer jalapenos. It was a great appetizer for a fall football game.
Jalapeno Artichoke Dip
- 1 Package Cream Cheese 8 ounces, softened
- ½ Cup Mayonnaise
- ¾ Cup Parmesan Cheese freshly grated
- 1 Small Jar Artichoke Hearts 6.5 ounces, marinated
- 1 Can Jalapenos 4 ounces, diced
- Preheat oven to 350℉.
- Drain half the oil from the artichoke hearts.
- Cut the artichoke hearts into very small pieces.
- Stir all the ingredients together in 1½ quart baking dish.
- Bake at 350℉, uncovered, for 25 minutes or until the center is hot and bubbly.
- Stir halfway through for best flavor.
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