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Easy Dip Cheese Spread Appetizer Recipe Idea. Artichoke, jalapeno, cream cheese - boom

Jalapeno Artichoke Cheese 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.
Cuisine Southwestern
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 185kcal


  • 1 14-1/2 ounce can artichoke hearts drained and fine chopped
  • 1-2 jalapeño peppers seeded, membranes removed and fine diced
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried onion flakes
  • ½ cup parmesan cheese grated
  • 1 8- ounce package cream cheese room temperature
  • ¼ cup mayonnaise
  • 1 teaspoon paprika
  • Salt and pepper to taste


  • 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 or vegetables.


Calories: 185kcal | Carbohydrates: 2g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 248mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 619IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 1mg