This roasted jalapeno artichoke dip is seriously addictive. It’s cream and cheesy with roasted jalapenos, artichoke hearts, and tons of flavor!
Tried and true, this jalapeno artichoke dip pleases even the pickiest of eaters. It’s basically a copycat version of the Aldi jalapeño artichoke dip, but this version is totally easy to make. I use roasted jalapeños for this dip, which makes a huge difference in flavor. They’re fast, they’re easy, and they’re a game changer!
Ingredients
- 8 oz. Cream Cheese, softened to room temperature
- 1 cup Whole Milk Plain Greek Yogurt *
- 1/2 cup Mayonnaise *
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1/2 tsp. Salt
- 1/2 tsp. freshly cracked Black Pepper
- 3/4 cup Roasted Jalapeños (about 5-6 large jalapeños), chopped into 1/4″ pieces
- 14 oz. Marinated Artichoke Hearts, drained, then chopped into 1/2″ pieces
- 1 1/4 cup (5 oz.) shredded Monterey Jack Cheese OR Muenster Cheese *, plus 3/4 cup more for topping, if desired
- Pickled Jalapenos (optional, as garnish)
an asterisk * indicates an important ingredient note mentioned below.
Ingredient Notes
Greek Yogurt : Whole milk (or full-fat) Greek yogurt is all I use for this recipe. I do not recommend non-fat Greek yogurt, which is made with skim milk and will change the flavor and texture of this artichoke dip. I also love to make this dip with 1/2 cup whole milk Greek yogurt and 1/2 cup sour cream! (I used both of them for the recipe video that you can see here). You could also use sour cream entirely in place of Greek yogurt if you prefer!
Mayonnaise : Full fat, good quality mayonnaise makes a big difference in this dip. Use Hellman’s or Duke’s for the best tasting dip. If you’re going to make it, you deserve to make it taste as good as it can. Any other mayonnaises (olive oil based or low fat) will alter the flavor and I do not recommend them.
Monterey Jack Cheese / Muenster Cheese: Jack Cheeses (such as Pepper Jack, Colby Jack, or Monterey Jack) are all great cheese options on top of this dip. They have a great melting quality and brown well when broiled. However, Muenster cheese is a totally delicious option with similar melting qualities, too! Either option is perfect for this recipe.
How Do I Make Roasted Jalapeños?
The recipe for roasting jalapeños in the oven is right here. In short, you just cut the jalapeños in half lengthwise, remove the seeds, and place them onto a baking sheet. Broil them for about five minutes until the skins are charred, then carefully transfer them to a paper bag to steam. Let them steam in the bag for about 10 minutes, then peel off the skins and chop the jalapeños into small pieces. That’s it. Your oven roasted jalapeños are done!
The small pieces of jalapeño are perfect for this dip because they blend in better the smaller they are. I recommend chopping the marinated artichokes into small pieces, too. But if you like big pieces of peppers and artichokes in your dip, feel free to chop them to whichever size you prefer.
Is Roasted Jalapeno Dip Spicy?
Actually, it’s not that spicy! Because the jalapeños have the seeds removed and they’re roasted, a lot of the heat is muted, so you get more of a pepper flavor from them rather than the heat.
If you prefer a spicier dip, leave the seeds and membranes in half of the jalapeños before roasting them.
Like I said earlier, this is actually a copycat version of the Aldi Jalapeño Artichoke Dip. That dip is so addictive, but I don’t make it to Aldi enough to fuel my addiction. 🙂 So this dip is a perfect substitute, and there are no preservatives in it!
Directions
How to Make Jalapeño Artichoke Dip
- Add the cream cheese, Greek yogurt, mayonnaise, onion powder, garlic powder, salt and pepper to a large bowl. Mix with a hand mixer on “medium” speed until smooth and creamy.
- Use a spatula to stir the dip, ensuring that no lumps remain. Stir in the chopped jalapeños and chopped artichokes until well combined.
- Stir in the shredded cheese until well combined. Transfer the dip to an oven-safe baking dish (a 2 qt. baking dish works well!), and top with a handful of shredded cheese (about 3/4 cup, or to your liking – and totally optional!). Bake for 15 minutes at 375 F.
- Switch the oven to a “high” broil. Broil the dip for just a few minutes until the top is golden brown. Note: If you added more cheese on top of the dip, it will broil the cheese and turn golden-brown over most of the dip. Please keep a close eye on it, as it can start to burn quickly if left under the broiler for too long. If you omitted the additional cheese on top, some spots will develop a golden-brown color, but it won’t be as consistent.
- Once the dip is browned to your liking, let it rest at room temperature for 2-3 minutes, then top with pickled jalapeños (optional), and serve hot with crunchy pita chips, veggies, or your favorite dip vessel.
Step-By-Step Recipe Guide
This jalapeño artichoke dip is so easy to make! Here’s a step-by-step guide to make it even easier:
Step One: Add the cream cheese, Greek yogurt, mayonnaise, onion powder, garlic powder, salt and pepper to a large bowl.
Step Two: Use a hand mixer (or a standup mixer!) to combine. Either the whisk or the beaters attachment will work for this step. (This step is crucial for the cream cheese to totally blend with the mayonnaise and Greek yogurt.) If you want to use a stand-up mixer: combine ingredients into the bowl of your mixer, then use the whisk or paddle attachment to combine at “medium” speed.
Step Three: Now, use a spatula (or a large spoon) to smooth the dip out. (This step lets you double-check for any lumps of cream cheese.)
Step Four: Add the chopped jalapeños and chopped artichoke hearts. (I personally like to chop both the jalapeños and artichokes into very small pieces, so the flavors of both get into every bite. Please feel free to chop these to fit your liking though!)
Step Five: Mix well – then add the shredded Monterey Jack or Muenster cheese. (You could also use Parmesan, cheddar, or an Italian cheese blend!)
Step Six: Stir everything together for a final time. The ingredients need to be totally blended for the perfect dip!
Step Seven: Transfer the dip to an oven-safe baking dish, and top with another handful of shredded cheese (optional!). Bake for 15 minutes at 375 F. Note: my baking dish is a 7.5″ x 6″ baking dish, which comes to about one quart. It works well for this small batch dip recipe, but it is totally filled to the top. I recommend using a 1.5 or 2 quart ceramic baking dish for this recipe.
Step Eight: Turn the oven to a “high” broil. Place the dip under the broiler for about 3-4 minutes until it’s browned on top. Note: If you added more cheese on top of the dip, it will broil the cheese and turn golden-brown over most of the dip. Please keep a close eye on the dip, as it can start to burn quickly if left under the broiler for too long. If you omitted the additional cheese, some spots will develop a golden-brown color, but it won’t be as consistent. Once the dip is browned to your liking, let it rest for 2-3 minutes, then top it with pickled jalapeños (optional), and serve hot!
This creamy dip is best served with baked pita chips, baguette, tortilla chips, or veggies (like carrots, celery, radishes, or even broccoli!) The crunchier the veggie, the better!
How to Store and Reheat Leftovers
To Store: Let the dip cool to room temperature, then transfer it to an airtight container and store in the refrigerator for up to four days.
To Reheat: (OVEN): Transfer dip to an oven-safe container. Warm at 350 F in the oven for about 7 minutes, carefully stir the dip, then continue heating it in the oven for another 5-6 minutes until it is warmed through. Note: If the dip seems a little dry, add a splash or two of milk, half and half, or heavy cream to thin it out before reheating. (MICROWAVE): Transfer dip to a microwave-safe container, preferably fitted with a lid. (If a lid is not available, cover the container with a paper towel). Heat in 20 second intervals, stirring after each interval, until warmed through.
More Dip Recipes
If you make this artichoke jalapeno dip and love it, a star rating and / or comment below would be so appreciated! Also be sure to tag me on Instagram if you take a picture; I love to see what you’re making! And as always, reach out to me directly if you have any questions at all.
xx Sara
Roasted Jalapeño Artichoke Dip
Ingredients
- 8 ounces Cream Cheese softened to room temperature
- 1 cup Whole Milk Plain Greek Yogurt* or Sour Cream – see notes
- 1/2 cup Mayonnaise
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1/2 tsp. Kosher Salt or to taste
- 1/2 tsp. freshly cracked Black Pepper
- 3/4 cup chopped Roasted Jalapeños about 5-6 jalapeños
- 14 ounces chopped Marinated Artichoke Hearts
- 1 1/4 cups shredded Monterey Jack or Muenster Cheese* plus more for topping, if desired
- chopped Pickled Jalapeños optional, for garnish
Instructions
- Preheat the oven to 375 F.
- Drain and rinse the marinated artichokes, then chop them into very small pieces (about 1/2" in size). Chop roasted jalapeños into small pieces, (about 1/4" in size), and set aside.
- Combine the softened cream cheese, Greek yogurt (or sour cream), mayonnaise, garlic powder, onion powder, salt, and pepper in a large bowl. Use an electric hand mixer to mix these ingredients together until smooth and creamy.
- Switch to a spatula or large spoon, and stir in chopped jalapeños and artichokes until fully combined. Stir in the shredded cheese. Taste and season with more salt or pepper if desired.
- Transfer the dip to a 1.5 or 2 quart oven-safe baking dish, and top with another handful of shredded cheese (about 3/4 cup – optional!). Bake for 15 minutes at 375 F.
- For a golden-brown top, switch the oven to the "high broil" setting, and place the dip under the broiler for just a few minutes until the top is golden brown. (Please keep a close eye on it, as it can start to burn quickly if left under the broiler for too long.)
- Once the dip is browned to your liking, let it rest at room temperature for 2-3 minutes, then top with pickled jalapeños (optional), and serve hot with crunchy pita chips, veggies, or your favorite dip vessel.
Notes
- Whole Milk Greek yogurt (or full-fat Greek yogurt) is important. I do not recommend non-fat Greek yogurt for this recipe; it is made with skim milk, which will change the flavor and texture of the dip. If desired, whole milk (or full fat) Greek yogurt can be replaced with sour cream. I’ve also made this with 1/2 cup of whole milk Greek yogurt and 1/2 cup of sour cream and it’s delicious. (I also don’t recommend fat free sour cream for the same flavor and texture reasons.)
- Note: The baking dish in these photos is a 7.5″ x 6″. It holds one quart, but is totally filled to the top. This recipe doesn’t make a giant amount, which is the point. I recommend using a 1.5 or 2 quart ceramic baking dish for this recipe.
- If you use a small baking dish and fill it to the top, it has the potential to spill over while in the oven. Place it on a rimmed baking sheet before putting it in the oven, so any spills will be caught on the baking sheet, rather than burning at the bottom of the oven.
- Refrigerate any leftover dip in an airtight container for up to 4 days.
Nutrition
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Comments & Reviews
I could of eaten this whole dip by myself!! It was sooooo good and I love the kick of the jalapeños!
Yum! This Jalapeno Artichoke Dip with Roasted Jalapenos is incredibly delicious! I can’t wait to try this.
I can just imagine how the pickled jalapeños set off the flavor of the artichokes! I can’t wait to make this…or better yet, EAT this.
Great ingredients combination! looks so creamy and finger-licking. Than you for sharing the recipe.
Hubby loves jalapenos. I know he would love this. What a great dish….and I am hosting a bbq/birthday party later this month.
Mmmm roasted jalapenos remind me so much of eating in Mexico. Their aroma is really hard to resist. This dip sounds delicious!
WOW! this dish looks absolutely scrumptious. The jalapenos enhance the flavour of the pickled artichokes and gives a nice kick in taste! I can’t wait to try this recipe, thank you for sharing!
Ooh this is fabulous artichoke dip…I love the jalapeno in there. Looks absolutely delicious…I’d make a meal of this with some crackers, fruit, and a glass of wine!
I love artichoke dip. When I make mine for parties it is always a hit. The fact that you charred the jalapenos had my undivided attention why didn’t I think of that, lol. I use the peppers but never roasted them. I can only imagine the flavor and Monterey Jack cheese cheesiness of this dip. Niw I have a huge craving.!😁
I made this DIP last week to try before I make this for a big family dinner next month! This is sooooo good! My family has asked for this every night since I made it. I’ll call that a hit!
That’s SO great to hear, Sophia!! I’m so glad everyone loved it so much! Thank you for taking the time to let me know, too! I hope it’s as big of a hit next month for your family dinner!! 😍
This was a great side dish. I doubled the recipe and baked it 45 minutes in a 9x 13. I added some red pepper flakes for extra spice.
Red pepper flakes are such a great addition! And I’m so glad the doubled recipe was perfect for the 9×13 pan. Thank you so, so much for sharing, Monica – and I’m so glad you liked it!
Can you use cheddar Cheese for this recipe?
Yes you can!