This jalapeno artichoke dip is seriously addictive. It’s creamy AND cheesy with roasted jalapeños, 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. We 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!
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 this 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.
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!
How to make jalapeño artichoke dip:
This dip is so easy to make! Here’s a step-by-step guide to make it even easier ::
First, add the cream cheese, Greek yogurt, mayonnaise, onion powder, garlic powder, salt and pepper to a large bowl.
Use a hand mixer (or a standup mixer!) to combine. (This step is crucial for the cream cheese to totally blend with the mayonnaise and Greek yogurt.)
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.)
Add the chopped jalapeños and chopped artichoke hearts.
Mix well – then add the Monterey Jack cheese. (You could also use Parmesan, cheddar, or an Italian cheese blend!)
Stir everything together for a final time. The flavors need to be totally blended for the perfect dip!
Transfer the dip to an oven-safe baking dish, and bake for 15 minutes at 375 F.
If you like the browned top on these next photos, just broil the dip on high for a few minutes after it’s done baking. 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!
Here are couple of my other favorite dip recipes!
Roasted Jalapeño Artichoke Dip
- 3/4 cup roasted jalapeños (about 5-6 jalapeños)
- 14 ounces marinated artichoke hearts
- 8 ounces cream cheese softened
- 1 cup greek yogurt*
- 1/2 cup mayonnaise
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
- 5 ounces Monterey Jack cheese* finely shredded
- pickled jalapeños (optional - for garnish)
- Preheat the oven to 375 F.
- Drain and rinse the marinated artichokes, then chop them into very small pieces. Also chop roasted jalapenos into small pieces, about 1/4" in size, and set aside.
- Combine the softened cream cheese, Greek yogurt, 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 jalapenos and artichokes until fully combined. Stir in the shredded cheese.
- Transfer the dip to an oven safe baking dish, and bake for 15 minutes at 375.**
- Serve hot with pita chips, tortilla chips, or veggies!***