Jalapeno Artichoke Dip with Roasted Jalapenos

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

• 3/4 cup Roasted Jalapeños (about 5-6 large jalapeños)
• 14 oz. Marinated Artichoke Hearts
• 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
• 5 oz. shredded Monterey Jack Cheese *, plus more for topping
• 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 : 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.

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.

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 ::

1. First, add the cream cheese, Greek yogurt, mayonnaise, onion powder, garlic powder, salt and pepper to a large bowl.

2. 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.)

3. 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.)

4. Add the chopped jalapeños and chopped artichoke hearts.

5. Mix well – then add the Monterey Jack cheese.  (You could also use Parmesan, cheddar, or an Italian cheese blend!)

6. Stir everything together for a final time.  The flavors need to be totally blended for the perfect dip!

7. Transfer the dip to an oven-safe baking dish, and bake for 15 minutes at 375 F. Note: my baking dish is a 7.5″ x 6″ baking dish, so it is small. This recipe doesn’t make a giant amount, which is the point. I recommend using a 2 quart ceramic baking dish for this recipe.

8. If you like the browned top on these next photos, broil the dip on high for a few minutes after it’s done baking.  For extra flavor and browned topping, sprinkle another handful of Monterey Jack cheese before broiling.

Once the dip is browned to your liking, 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!

More Dip Recipes

• Spicy, creamy buffalo chicken dip
• Creamy spinach artichoke dip (in a bread bowl)
• Buffalo Chicken Spinach Dip

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