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    Home > Appetizers and Beverages > Quick Easy Jalapeno Artichoke Dip

    Quick Easy Jalapeno Artichoke Dip

    Published: Oct 24, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Jalapeno dip with artichokes.

    This Jalapeno Artichoke Dip comes together so easily you’ll be dipping that cracker before you know it. Our favorite cheese dip takes a trip South of the Border by adding jalapeno peppers for a feisty version of a classic.

    Jalapeno artichoke dip with crackers.
    Jalapeno Artichoke Dip With Crackers

    One of the best things about this party dip is that its super easy.

    No baking. And no fussing with a food processor to chop the ingredients.

    All you need is a bowl, a knife, a few simple ingredients and about 15 minutes of your time.

    With a base of cream cheese, mayo is added to make things even creamier. Rough chopped artichokes for a chunky texture and diced jalapeno peppers bring excitement to the party. What’s not to love?

    Add lots of dried spices for easy seasoning. Easy to make and an easy clean up job.

    A perfect and popular appetizer for any type of gathering, let’s take a look at how easy this is to throw together.

    Table of contents

    • Ingredients You’ll Need
      • Ingredient Substitutions
    • Step by Step Instructions … It’s Easy
    • What To Serve With Artichoke Dip
    • FAQ’s
    • Recipe for Jalapeno Artichoke Dip
      • More Popular Easy Dip Appetizer Recipes

    Ingredients You’ll Need

    Ingredients to make jalapeno artichoke dip.
    • Cream Cheese, softened.
    • Canned Artichoke Hearts. Avoid marinated artichoke hearts.
    • Parmesan Cheese
    • Jalapeno Peppers
    • Paprika
    • Mayonnaise
    • Dried Onion Flakes
    • Garlic Powder: Granulated garlic works great here.

    Ingredient Substitutions

    • Mayonnaise: Substitute Sour Cream for the mayo.
    • Chile Peppers: Sub one Poblano pepper for the jalapeno peppers.
    • Onion: Substitute 2 tablespoons grated onion for the dried onion flakes.
    • Garlic Powder: Use 1 – 2 large cloves of garlic pressed through a garlic press.
    • Cheese: Substitute shredded Monterey Jack Cheese or Pepper Jack.

    Step by Step Instructions … It’s Easy

    How to make jalapeno artichoke dip.
    Blending jalapeno artichoke dip.

    Tip: Allow one hour for cream cheese to come to room temperature to become soft enough to blend together with ingredients.

    • Step 1: Drain the artichoke hearts and rough chop them. Dice the jalapeno peppers and add all ingredients to a large bowl.
    • Step 2: Using a large sturdy fork, stir until well blended.

    What To Serve With Artichoke Dip

    This dip is almost like a “spread”, so serve things that are sturdy. Even if you’re providing a spreader knife.

    • Pretzels
    • Sturdy crackers, like Triscuits, Wheat Thins and Water Crackers.
    • Vegetables such as carrot sticks, wide sliced cucumbers and slices of bell peppers work well here.
    • Sturdy Pita Chips are a great idea for this dip.
    • Sliced and toasted Baguette works well here.
    • I’ve served this spread on mini bagels and it was a delicious combo.
    • Avoid: Tortilla chips or thin soft crackers. Even with a spreader, they simply will break.

    FAQ’s

    Can This Dip Be Made Ahead?

    Yes, and it’s actually better if you do. Make it a day or two ahead of time and store in the refrigerator covered. Making Jalapeno Artichoke Dip ahead will allow the flavors to blend and marry.

    Can I Make This In A Food Processor?

    This is a chunky style dip. If you want to make it smooth and creamy, place all ingredients in a food processor and give it a few whirls.

    Is This Jalapeno Dip Spicy?

    Jalapeno peppers can most certainly be spicy. But you can control the heat level. If jalapenos are just a little too hot for your palate, make sure to remove the veins and seeds before chopping. This is where the heat of the pepper lies and removing them will bring you that pure jalapeno pepper flavor that we love. Simply cut the top off the pepper and using the handle of a spoon, firmly scrape out the veins. Then slice the pepper half length-wise. Using a sharp paring knife, trim the remaining veins. Use gloves, or oil your hands before starting this process.

    How to devein a jalapeno pepper and remove seeds.
    How to devein, deseed and chop a jalapeno pepper.

    Tip: Cut the jalapeno pepper into a small dice. The smaller pieces of jalapeno will distribute better for a more even heat and flavor experience for this jalapeno dip. Rather than large chunks that might surprise guests with a shot of hot spice.

    Recipe for Jalapeno Artichoke Dip

    I hope you give this Jalapeno Artichoke Dip Recipe a try. It truly is an easy quick dip for any type of gathering. Or even to keep in the fridge for a family snack. And most certainly keep this recipe in your back pocket for Super Bowl.

    Jalapeno artichoke dip served with Pretzels.
    Jalapeno Artichoke Dip served with pretzels.

    More Popular Easy Dip Appetizer Recipes

    • Chicken Ranch Dip
    • Elways’s Artichoke Dip with Giardiniera
    • Hatch Green Chili Dip
    • Dill Pickle Dip

    And if you’re looking for even more appetizer ideas, don’t miss my Appetizer Category. You’ll find lots of fun recipes, including the most popular on my site for Campechana, Mexican Shrimp Cocktail.

    Jalapeno artichoke dip with crackers.

    Jalapeno Artichoke Dip

    This is an artichoke dip recipe that takes a trip South of the Border by adding Jalapenos and cream cheese. A fiesty version of one of our favorite appetizer recipes.
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer Recipes
    Cuisine: Southwestern
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 12
    Calories: 125kcal
    Author: Lea Ann Brown

    Ingredients

    • 14 1/2 ounces artichoke hearts Canned, drained and rough chopped
    • 3 medium jalapeño peppers seeded, membranes removed and fine diced
    • 1/2 teaspoon garlic powder or granulated garlic
    • 1 tablespoon dried onion flakes
    • ½ cup parmesan cheese grated
    • 8 ounce cream cheese softened to room temperature
    • ¼ cup mayonnaise
    • 1 teaspoon paprika
    • 1/2 teaspoon Kosher salt
    Prevent your screen from going dark

    Instructions

    • Allow one hour for the cream cheese to soften at room temperature.
    • Place chopped artichoke hearts, jalapeños, garlic powder, onion flakes and parmesan cheese in a large bowl. Mix well. Add salt and pepper to taste.
    • Serve immediately or for best flavor refrigerate overnight to allow flavors to marry. Bring to room temperature before serving. Serve with crackers, pretzels or vegetables.

    Notes

    Control the spice level of this dip: Jalapeno peppers can most certainly be spicy. But you can control the heat level. If jalapenos are just a little too hot for your palate, make sure to remove the veins and seeds before chopping. This is where the heat of the pepper lies and removing them will bring you that pure jalapeno pepper flavor that we love. Simply cut the top off the pepper and using the handle of a spoon, firmly scrape out the veins. Then slice the pepper half length-wise. Using a sharp paring knife, trim the remaining veins. Use gloves, or oil your hands before starting this process.
    Tips For Success: 
    • Allow one hour for cream cheese to come to room temperature and become soft enough to blend together with ingredients.
    • Cut the jalapeno pepper into a small dice. The smaller pieces of jalapeno will distribute better for a more even heat and flavor experience for this jalapeno dip. Rather than large chunks that might surprise guests with a shot of hot spice

    Nutrition

    Calories: 125kcal | Carbohydrates: 3g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 379mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 409IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 0.1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Jalapeno Artichoke Dip … It’s what’s for an Appetizer.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    This Artichoke Jalapeno dip recipe was first published in January of 2017 and republished October 2022 with better instructions and step by step photos.

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      Chunky Molcajete Guacamole
    • How To Make The Best Micheladas
    • Bacon Jalapeno Cheese Ball served with crackers.
      Bacon Jalapeno Cheese Ball Recipe
    • A bowl of halibut ceviche topped with a slice of lime.
      Refreshing Halibut Ceviche Veracruz

    Reader Interactions

    Comments

    1. Beth says

      January 27, 2017 at 5:46 pm

      5 stars
      Yum! I need this NOW! What a great recipe! Thanks so much for sharing, and giving a wonderful spin on artichoke dip!

      Reply
    2. Larry says

      January 27, 2017 at 10:36 am

      Wow – this sounds awesome lea Ann

      Reply
    3. Abbe@This is How I Cook says

      January 25, 2017 at 9:59 pm

      You know Lea Ann…I don’t really care about the game, though I do like the commercials. And who is this Luke guy? That being said…I could really care about this dip. It sounds amazing!

      Reply
    4. Karen (Back Road Journal) says

      January 25, 2017 at 1:39 pm

      I think the whole world loves artichoke dip but your version certainly adds a special note…perfect for the big game day.

      Reply
    5. Linda@ThereandBackAgainFood says

      January 25, 2017 at 1:16 pm

      I like your spicy twist on this dip. I love spinach-artichoke dip, but a kicked up one for the game next week would be perfect!

      Reply
    6. John/Kitchen Riffs says

      January 25, 2017 at 12:00 pm

      Yup, most years the Super Bowl is more about the food than the actual game. And this year is no different. 🙂 Great looking dip — love how you’ve kicked up the flavor in this. Thanks!

      Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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