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Roasted jalapenos and chopped artichoke hearts mixed with a creamy, cheesy blend for the best jalapeno artichoke dip!

Roasted Jalapeño Artichoke Dip

sara a.
This jalapeño artichoke dip is seriously addictive! Creamy AND cheesy with roasted jalapeños, artichoke hearts, and tons of flavor! Ready in 30 minutes!
4.96 from 22 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer
Cuisine American
Servings 10 servings
Calories 225 kcal


  • 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!***


* Substitute sour cream for Greek yogurt if desired.
** If you want a browned top layer, broil the dip on high for a few minutes after it is done baking!
*** Refrigerate any leftover dip in an airtight container for up to 4 days.


Serving: 0.5cupCalories: 225kcal
Keyword Artichoke Jalapeno Dip, Jalapeno Artichoke Dip
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