Artichoke, Jalapeno and Cheese Dip is a creamy, slightly spicy appetizer – that’s also quick and easy to prepare!

Blue bowl filled with Artichoke, Jalapeno and Cheese Dip, sitting on a white platter with tortilla chips

I love artichokes, and have since I was a little girl. I have several artichoke dip recipes in my files, and this one is a favorite. Artichoke hearts are combined with jalapeno pepper for a bit of spice, green onion, garlic and three cheeses – cream, goat and Parmesan. You can either heat it on the cooktop or bake it – I provide directions for both. The result is ooey, gooey deliciousness!

This dip comes together quickly and easily – from beginning to end in around 30 minutes.

Artichoke, Jalapeno and Cheese Dip

Blue bowl filled with Artichoke, Jalapeno and Cheese Dip, sitting on a white platter with tortilla chips

Artichoke, Jalapeno and Cheese Dip is a creamy, spicy, scrumptious appetizer – that’s also quick and easy to prepare!

  • Author: (By Lee Clayton Roper)
  • Prep Time: 15 mins
  • Cook Time: 6 mins
  • Total Time: 21 minutes
  • Yield: Around 2 cups 1x
  • Category: appetizers, gluten free, quick and easy
Scale

Ingredients

  • 8 ounces cream cheese, at room temperature
  • 4 ounces goat cheese, at room temperature
  • 1/2 cup grated Parmesan cheese
  • 1 can (14-ounce) artichoke hearts, drained, squeezed dry, coarsely chopped
  • 2 jalapeno peppers (around 2 inches in length), seeded, deveined and chopped – See Note
  • 1/3 cup chopped green onions (white, light green and some dark green part)
  • 1 teaspoon chopped garlic
  • Dash cayenne pepper (or more to taste)
  • Kosher salt, to taste
  • Fresh ground pepper, to taste
  • Tortilla chips, for serving

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, using a fork mash together the cream cheese, goat cheese and Parmesan cheese. Stir in the artichoke hearts, peppers, onions, garlic and cayenne. Season to taste with salt and pepper.
  3. Place mixture in a small saucepan and heat over medium heat, stirring occasionally, for around 5 to 7 minutes, or until creamy and bubbly hot.
  4. Spoon into a serving bowl and serve immediately, with tortilla chips on the side.

Notes

Make ahead: mixture can be prepared but not baked up to 24 hours in advance. Cover and store in the refrigerator. Bring to room temperature before heating.

Note on jalapenos: if you like spice, leave some of the seeds in. If you leave all of them in, it will be very spicy!

Oven variation: place artichoke-cheese mixture in a shallow baking dish and bake for around 15 to 20 minutes, or until bubbly and heated through.

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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