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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

  • Author: (By Lee Clayton Roper)
  • Prep Time: 15 mins
  • Cook Time: 6 mins
  • Total Time: 21 minutes
  • Yield: Around 2 cups 1x
  • Category: dips, quick and easy
  • Method: Stovetop
  • Cuisine: TexMex
  • Diet: Gluten Free


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


  • 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


  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.


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

© A Well-Seasoned Kitchen ®