How do I know when the dip is done baking?

The dip is ready when it's hot and bubbly around the edges, and the cheese topping is melted and lightly golden brown. This usually takes 20-25 minutes.

Can I make this Artichoke Jalapeño Dip spicier?

Absolutely! For a hotter version of this creamy artichoke dip , leave some or all of the jalapeño seeds in, or add a pinch of cayenne pepper.

Can I freeze this dip?

It's best enjoyed fresh. You can assemble the dip before baking, cover it, and refrigerate for up to 24 hours. Baked dip is not recommended for freezing as the texture may change.

What should I serve with this restaurant-style appetizer?

Serve this delightful artichoke jalapeño dip warm with tortilla chips, pita chips, crackers, toasted baguette slices, or even fresh vegetable sticks like carrots and celery.

Artichoke Jalapeño Dip Easy 9 Steps

Name: Best Artichoke Jalapeño Dip Ever
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (14 ounce) can artichoke hearts, drained and roughly chopped; 1 (4 ounce) can diced green chiles, drained; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/4 cup grated Parmesan cheese; 1/4 cup shredded Monterey Jack cheese; 1-2 jalapeños, seeded and finely minced (adjust to your spice preference); 1 clove garlic, minced; Salt and black pepper to taste; Optional: Pinch of red pepper flakes

Description

Recreate your favorite creamy and savory Artichoke Jalapeño Dip from your favorite café with this easy copycat recipe. Packed with flavor and perfectly dippable!

Ingredients

Scale

1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 (4 ounce) can diced green chiles, drained
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup shredded Monterey Jack cheese
1–2 jalapeños, seeded and finely minced (adjust to your spice preference)
1 clove garlic, minced
Salt and black pepper to taste
Optional: Pinch of red pepper flakes

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Instructions

Preheat your oven to 375°F (190°C).
In a medium bowl, combine the chopped artichoke hearts, diced green chiles, mayonnaise, sour cream, Parmesan cheese, Monterey Jack cheese, minced jalapeños, and minced garlic.
Stir everything together until well combined. Season with salt and black pepper to taste. Add red pepper flakes if desired for extra heat.
Transfer the mixture to a small oven-safe baking dish or skillet.
Bake for 20-25 minutes, or until the dip is heated through and bubbly around the edges, and the cheese is melted and lightly golden.
Serve hot with your favorite dippers like tortilla chips, crackers, or baguette slices.

Notes

For a smoother dip, you can pulse the artichoke hearts and green chiles in a food processor before combining with other ingredients.
If you prefer a spicier dip, leave some seeds in the jalapeños or add an extra jalapeño.
This dip can be assembled ahead of time and baked just before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/4 cup
Calories: 250
Sugar: 3g
Sodium: 450mg
Fat: 22g
Saturated Fat: 8g
Carbohydrates: 8g
Fiber: 2g
Protein: 6g
Cholesterol: 30mg