This Artichoke Jalapeno Dip is easy to make and always a BIG hit at a party. You can make it ahead, and serve it warm or cold!
We always search out Jalapeno Artichoke Dips for any gathering from game day to holidays… but we’ve now found making it so easy and using fresh ingredients without additional additives is always a win (plus I can make it super spicy if I wish… and I do!)
Artichoke Jalapeno Dip Ingredients
8 oz cream cheese, room temp
3 tbsp mayonnaise
1 1/2 C grated Monterey Jack cheese
1 14 oz can artichoke hearts drained and chopped
1 4 oz can of chopped Jalapeno
2 tbsp minced garlic
1/2 tsp dried dill
3/4 tsp salt
1/4 tsp black pepper
Optional: sourdough bread bowl for serving
If you want to spice it up a bit more, add more Jalapeno along with some of the juice to taste. Alternatively, using Pepper Jack Cheese in place of Monterey Jack Cheese is a fun twist too!
- 8 oz cream cheese, room temp
- 3 tbsp mayonnaise
- 1 1/2 C grated Monterey Jack cheese
- 1 14 oz can artichoke hearts drained and chopped
- 1 4 oz can of chopped Jalapeno
- 2 tbsp minced garlic
- 1/2 tsp dried dill
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 Sourdough bread dome (optional for serving)
Preheat oven to 375.
Mix all ingredients except 1/2 cup Monterey Jack cheese in a large bowl.
Once combined, place into an oven-safe casserole dish.
Top with remaining 1/2 cup Monterey Jack cheese.
Bake for about 15-20 minutes, until warmed throughout and bubbly.
Turn on the broiler and broil for an additional minute or two to brown the top.
Serve immediately with chips or toasted bread
To serve in a bread bowl, hallow out a sourdough dome and spoon dip mixture into the middle. Cover with foil and warm bread and dip, as well as torn up pieces of bread from the inside for approximately 10 minutes until warm.
PIN IT TO SAVE IT FOR LATER!