Indulge in the perfect blend of heat and creaminess with each bite of our Artichoke, Jalapeño, and Three Cheese Dip. Dive into an appetizer that expertly balances the luxurious creaminess of three cheeses with the tangy earthiness of artichokes and an unexpected kick of jalapeño heat, creating a sensation that is both tantalizing and addictive.  Whether you’re hosting a playoffs watch party, game night, or simply snacking at home, this flavorful dip is the ideal starter to serve. 

Table of Contents
  1. History and Inspiration Behind This Artichoke and Jalapeno Dip
  2. Why This Recipe Works
  3. Ingredients Needed for the Perfect Jalapeno Artichoke Dip
  4. Step-by-step Instructions on How to Make Artichoke Jalapeno Dip
  5. Tips and Tricks for Achieving the Right Balance of Heat and Creaminess
  6. Serving Suggestions and Other Uses for Artichoke and Jalapeño Dip
  7. Variations and Additions to Personalize Jalapeño Artichoke Dip
  8. How to Store Jalapeño Artichoke Dip
  9. Other Dip and Spread Recipes to Try
  10. Artichoke, Jalapeno and Cheese Dip

History and Inspiration Behind This Artichoke and Jalapeno Dip

The combination of artichokes, jalapeños, and cheese in a dip has been a beloved classic for years. Various versions have surfaced, each boasting its own unique twist and level of spiciness. In fact, you can find pre-made versions at popular retailers, notably Costco (La Terra Fina brand) and major grocery stores featuring the Stonehill Kitchens Artichoke, Jalapeño, and Parmesan Dip.

My affection for artichokes dates back to my childhood, and one evening, I decided to put my spin on an Artichoke, Jalapeño, and Cheese Dip. Craving a cheesier, tangier experience than the Costco or Stonehill versions, I set out to ensure the creaminess came from the cheese rather than relying on mayonnaise or sour cream. After a few tries, I struck gold with the perfect combination of ingredients, giving birth to this sensational dip that’s now become a family favorite.

Why This Recipe Works

Several key factors contribute to the appeal of this Artichoke and Jalapeño Dip over other versions and why it will soon become one of your favorite appetizers:

  • Unique combination of ingredients. Many other recipes call for mayonnaise and/or sour cream to be added for creaminess; I use cream cheese and goat cheese instead. Not only does this create a richer, cheesier flavor, the goat cheese adds another level of tanginess.
  • Fresh jalapeño pepper, not canned or pickled. Chopped fresh jalapeños provide a fresher, deeper, spicier flavor with a bit of crunch.
  • Versatile. This flexible dip can be heated either on the cooktop or baked in the oven. Plus, it can be used not just as a dip but as a topping for fish or meats, in sandwiches, or on hamburgers, too.
  • Quick and easy to prepare. No food processor or other fancy equipment needed for this creamy dip – simply chop, stir and heat.

Ingredients Needed for the Perfect Jalapeno Artichoke Dip

To create this crowd-pleasing appetizer, you’ll need the following ingredients, and they all should be available in your local grocery store:

  • Cream cheese (I recommend using full fat to maximize the flavor)
  • Goat cheese
  • Parmesan cheese
  • Canned artichoke hearts
  • Fresh jalapeño peppers
  • Green onions
  • Fresh garlic
  • Cayenne pepper
  • Kosher salt
  • Fresh ground pepper
  • Tortilla chips, pita chips, or pretzel chips for serving
Blue striped bowl holding Jalapeno Artichoke Dip, surrouded by tortilla chips. Green onions and cheese are in the background

Step-by-step Instructions on How to Make Artichoke Jalapeno Dip

Here’s how easy it is to create this perfect dip in just 2 steps:

  1. Combine all ingredients.
    In a medium mixing bowl, using a fork mash together the cream cheese, goat cheese, and Parmesan cheese. Stir in the artichoke hearts, jalapeños, onions, garlic and cayenne. Season to taste with salt and pepper.
  2. Stovetop version – heat in saucepan.
    Spoon the artichoke mixture into a small saucepan and heat over medium heat, stirring occasionally, for around 5 to 7 minutes, or until creamy and bubbly hot.

Alternative oven version – bake dip.
Spoon the artichoke mixture into a greased shallow baking dish and bake in a preheated 350-degree oven for around 15 to 20 minutes, or until bubbly and heated through.

Tips and Tricks for Achieving the Right Balance of Heat and Creaminess

When making the Jalapeño Artichoke Dip, it’s important to strike the perfect balance between heat and creaminess. Here are a few tips and tricks to help you achieve just that:

  •  Adjust the amount of jalapeños according to your heat preference. If you like it spicy, don’t remove the jalapeno seeds and vein. For more jalapeno flavor, add more. For just a hint of spice, reduce the amount of jalapeños.
  • Don’t overmix the ingredients. Be gentle when combining the artichoke hearts, cheese, and other ingredients to avoid a mushy texture. The dip should have a creamy consistency with small chunks of artichoke.
  • Taste as you go. Adjust the amount of jalapeño, salt, and pepper to suit your tastes. Start with less – you can always add more, but you can’t remove any once added!

Serving Suggestions and Other Uses for Artichoke and Jalapeño Dip

The Jalapeño Artichoke Dip is incredibly versatile and can be enjoyed in various ways:

  • Definitely serve it warm with a side of crispy tortilla, pita, or pretzel chips. 
  • You can also add celery sticks for scooping, as a healthier alternative. 
  • Spoon it into phyllo cups, place on a cookie sheet, and heat in a 350-degree oven until bubbly hot.
  • Omit the chopped jalapeño peppers, spoon the remaining ingredient mixture into jalapeño pepper halves, and bake in a 350-degree oven until bubbly.
  • Spread it on top of fish fillets or boneless chicken breasts and bake in a 350-degree oven.
  • Use it as a sandwich spread or on burgers.

Variations and Additions to Personalize Jalapeño Artichoke Dip

While this spicy dip is delicious as is, you can customize it to make it your own:

  • Add chopped cooked spinach, to create a spicy spinach artichoke dip.
  • Amp up the garlic flavor by adding some garlic powder.
  • Add cooked, crumbled bacon for a smoky flavor and added crunch.
  • Stir in chopped fresh herbs, such as cilantro or parsley.

How to Store Jalapeño Artichoke Dip

f you have leftovers or are preparing the dip ahead of time, place it in an airtight container and refrigerate. It will last for 3-4 days. Bring to room temperature before baking.

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

Artichoke, Jalapeno and Cheese Dip

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Indulge in the perfect blend of heat and creaminess with each bite of our Artichoke, Jalapeño, and Three Cheese Dip. Dive into an appetizer that expertly balances the luxurious creaminess of three cheeses with the tangy earthiness of artichokes and an unexpected kick of jalapeño heat, creating a sensation that is both tantalizing and addictive.  Whether you’re hosting a playoffs watch party, game night, or simply snacking at home, this flavorful dip is the ideal starter to serve. 

  • Prep Time: 15 mins
  • Cook Time: 6 mins
  • Total Time: 21 minutes
  • Yield: Around 2 cups 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 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, pita chips or pretzel chips for serving

Instructions

  1. 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.
  2. 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.
  3. Spoon into a serving bowl and serve immediately, with tortilla chips on the side.

Notes

Make ahead: mixture can be prepared but not baked 3-4 days in advance. Place in an airtight container and refrigerate. Bring to room temperature before baking.

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 greased baking dish and bake at 350 degrees for around 15 to 20 minutes, or until bubbly and heated through.

  • Author: Lee Clayton Roper
  • Category: dips, quick and easy
  • Method: Stovetop
  • Cuisine: TexMex

Other Dip and Spread Recipes to Try

This recipe was originally posted in 2019, then significantly updated with more information in 2023.

Blue striped bowl holding Jalapeno Artichoke Dip, surrouded by tortilla chips

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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