This creamy Artichoke Jalapeno Dip is a flavor party! With artichokes, spicy jalapenos, and plenty of cheese, it’s perfect for gatherings or movie nights.
If you’re like me, you might need to keep a spoon handy because this dip is hard to resist! Serve it warm with chips or veggies for a tasty snack.
Key Ingredients & Substitutions
Artichoke Hearts: Canned artichoke hearts are convenient, but you can use frozen ones if thawed and drained properly. Fresh artichokes can also work if prepared, but they take more time.
Jalapenos: Adjust the number based on your spice preference! You can swap jalapenos with milder peppers like poblano or green bell peppers if you want less heat.
Cream Cheese: Softened cream cheese gives the dip its creaminess. For a lighter version, you could use Greek yogurt or reduced-fat cream cheese as a substitute.
Mozzarella & Parmesan Cheese: While I love the mix of mozzarella and Parmesan for the best flavor, feel free to use cheddar, Monterey Jack, or even a vegan cheese if you need one!
How Do I Make a Creamy Dip Without Clumps?
A smooth dip is key to a great texture. Start by making sure your cream cheese is at room temperature; this makes it easier to mix. Here’s how to achieve that creamy consistency:
- Mix the cream cheese, mayonnaise, and sour cream until it’s smooth. Use a hand mixer if available—it works wonders!
- After combining the three base ingredients, gradually fold in the other ingredients sticking to a gentle mixing motion to keep the airiness.
Lastly, make sure your baking dish is evenly filled to avoid uneven heating, which can cause parts of the dip to be clumpy rather than smooth. Enjoy your creamy dip!
Artichoke Jalapeno Dip
Ingredients You’ll Need:
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 to 2 jalapenos, finely chopped (adjust to taste)
- 1 cup cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon olive oil (for drizzling on top)
- Salt and pepper, to taste
- Baguette slices or crackers, for serving
How Much Time Will You Need?
This delicious Artichoke Jalapeno Dip takes about 10 minutes to prepare and 20-25 minutes to bake. So in about 35-40 minutes, you’ll be ready to serve a warm, creamy dip perfect for gatherings!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by turning your oven to 375°F (190°C) to create a nice hot environment for baking the dip. This will help it cook evenly and bubble beautifully!
2. Mix the Base:
In a mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use a spatula or hand mixer to mix them until the mixture is smooth and creamy. This base makes your dip rich and delicious!
3. Add the Flavors:
Now, stir in the chopped artichoke hearts, minced garlic, chopped jalapenos, mozzarella cheese, Parmesan cheese, and chopped parsley. Mix everything well until all the ingredients are nicely combined.
4. Season It Up:
Time to season! Sprinkle in some salt and pepper to taste, and give it a quick mix so the flavors meld together. Don’t be shy—seasoning makes a huge difference!
5. Transfer to Baking Dish:
Carefully transfer your dip mixture into a small baking dish or an oven-safe bowl. Spread it evenly with a spatula or spoon so it bakes uniformly.
6. Add Olive Oil:
Drizzle the olive oil lightly on top of the dip. This little addition gives it an extra touch of richness and color as it bakes!
7. Bake to Perfection:
Place the dip in your preheated oven and let it bake for 20-25 minutes. You want it to be nice and bubbly with a light golden crust on top. Keep an eye on it—you’ll want to catch it just at the right moment!
8. Garnish & Serve:
Once baked, carefully remove the dip from the oven and let it cool for a minute. Garnish with some extra chopped parsley for a fresh look. Now, it’s ready to enjoy!
9. Dig In:
Serve your warm Artichoke Jalapeno Dip with crispy toasted baguette slices or crunchy crackers. It’s creamy, slightly spicy, and absolutely addicting!
Enjoy sharing this crowd-pleasing dip with friends and family!
Can I Use Fresh Artichokes Instead of Canned?
Absolutely! If you prefer fresh artichokes, just make sure to steam or boil them until tender, then chop them before adding to the dip. It might take a bit longer, but the flavor is worth it!
What If I Don’t Have Jalapenos?
No worries! If you can’t find jalapenos or prefer less spice, you can substitute them with milder peppers like banana peppers or omit them entirely for a milder version. Feel free to adjust based on your heat preference!
Can I Make This Dip Ahead of Time?
Yes, you can prep the dip a day ahead! Just follow the recipe until step 5, cover it, and refrigerate. When you’re ready to bake, just add a few extra minutes to the baking time since it will be going in cold.
How Should I Store Leftovers?
Store any leftover dip in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the oven or microwave. If it looks a little thick, stir in a splash of cream or milk to bring back the creaminess!
