This jalapeño artichoke dip is seriously addictive! Creamy AND cheesy with roasted jalapeños, artichoke hearts, and tons of flavor! Ready in 30 minutes!
1 1/4cupsshredded Monterey Jack or Muenster Cheese*plus more for topping, if desired
chopped Pickled Jalapeñosoptional, 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.