Baked Jalapeño Artichoke Dip
This hot Artichoke Jalapeño Dip is creamy, cheesy, and perfect for sharing with friends on game days. Pickled jalapeños give this dip a mild kick that will have everyone going back for seconds.
My roommate from college, Crystal, shared this baked jalapeño artichoke dip recipe with me and I’ve been making it ever since. I’ve tried A LOT of hot artichoke dip recipes and this one is hands-down my absolute favorite, made with mayo, marinated artichoke hearts, Swiss cheese, pickled jalapenos, and diced green chilis. You can bake this recipe in a bread bowl or a casserole dish for convenience.
Considering my history of losing things in college, it’s a miracle I managed to hold on to this recipe for so long but I’ve always kept it safe because it’s a Southern Charleston, SC recipe and definitely not diet food. Basically, it’s CRAZY good.
I love the mild kick and tangy flavor from the jalapeños and green chilis in this artichoke dip and I could honestly eat the whole bowl.
Actually, I could probably eat the whole dish of most veggie-loaded party appetizers like this creamy spinach dip which is also incredibly delicious.
Why You’ll Love This Recipe
- Great to throw together the night before or throw together in a pinch
- A blend of swiss cheese, mayo, and parmesan make this recipe perfectly creamy and delicious.
- This dip is NOT overly spicy and gets a mild kick from the jalapeños that can be adjusted.
- Perfect as a game day appetizer
- Easy clean up!
Ingredients You’ll Need
- Jarred Marinated Artichoke Hearts (drained and chopped): using marinated artichoke hearts adds more flavor.
- Grated Parmesan Cheese and Swiss Cheese (shredded fresh from the block): This blend of cheeses has great flavor and melts beautifully into an oozing hot and bubbly dip.
- Mayonnaise: is the base of this dip and gives it a rich, creamy consistency.
- Green Onions (sliced thin): add flavor.
- Canned Diced Green Chilis (drained): add a zesty, tangy flavor.
- Jarred Diced Jalapeños: add subtle heat.
- Optional-Boule Bread: round loaf of bread for baking the dip in and serving with bread cubes.
How To Make Baked Artichoke Dip with Jalapeños
Step 1: Preheat oven and prep baking dish:
Preheat the oven to 350 degrees and spray an 8″ by 11″ casserole pan with olive oil. Set aside. If you are baking in the bread bowl, cut the top off the bread loaf and scoop out the center, leaving a ½ inch shell. Set the hollowed-out loaf aside and cut the remaining bread into 1 ½ inch cubes. Spread out on a baking sheet, spray with a little olive oil spray, and broil the cubed bread for 2-3 minutes (watching carefully so it doesn’t burn). You just want it lightly golden on the edges and soft in the center. Set aside to cool.
Step 2: Mix ingredients:
In the bowl of an electric mixer with the paddle attached, add all ingredients and mix until thoroughly combined (or stir by hand).
Step 3: Bake dip:
Pour mixture into the prepared casserole dish or bread bowl placed on a baking sheet and bake for 25-30 minutes (or until the dip is bubbly and starts to brown around the edges). I like to butter the edges of the bread bowl (you can also use olive oil) before baking, but this is totally optional.
Step 4: Serve:
Serve hot with your favorite tortilla chips, crackers, fresh sliced vegetables, and/or bread cubes.
Recipe Tips
- Be sure to drain the artichokes, green chilis, and pickled jalapeños well to avoid ending up with a watery unpleasant artichoke dip.
- Grating parmesan cheese and swiss cheese straight from the blocks makes a world of difference in flavor and consistency. Freshly grated cheese melts much better than pre-shredded.
- The jalapeños add a very mild kick to this hot artichoke dip. To omit the spice completely, simply omit the jalapenos or use roasted red peppers instead.
- Or perhaps you want to make a spicy artichoke jalapeño dip? To kick up the heat you can add more pickled jalapeños or use fresh jalapeños instead as they tend to be hotter. You could all add red pepper flakes or a dash of cayenne.
Serving Suggestions
I love to make this dip in a bread basket and serve it with bread cubes. Here are some more ways to serve artichoke jalapeño dip:
- with sturdy chips, tortillas, or crackers
- with sliced veggies like celery, carrots, bell peppers, and cucumbers
- with salty snacks like pretzels and rye thins
Recipe FAQ
Artichoke dip is delicious spread over baked chicken and seafood. You could also use it to stuff chicken and fish.
While I have not tested this recipe with these substitutes, I’d imagine sour cream, cream cheese, and Greek yogurt would work to make hot artichoke dip.
More Healthy Dip Recipes
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Baked Jalapeño Artichoke Dip
Ingredients
- 2- 12 oz jars marinated artichoke hearts drained and chopped
- 1 cup grated parmesan cheese
- 3/4 cup mayonnaise
- 1 cup shredded swiss cheese shred fresh from block
- 3 green onions sliced thin
- 4 oz can diced green chilis drained
- 1 tbsp diced jalapeños in the jar
- 1 Boule bread loaf *optional for baking in a bread bowl with bread cubes (not included in nutrition info)
Instructions
- Preheat the oven to 350 degrees and spray an 8" by 11" casserole pan with olive oil. Set aside or follow the next step for baking in a bread bowl.
- If you are baking in the bread bowl, cut the top off the bread loaf and scoop out the center, leaving a ½ inch shell. Set the hollowed-out loaf aside and cut the remaining bread into 1 ½ inch cubes. Spread out on a baking sheet, spray with a little olive oil spray, and broil the cubed bread for 2-3 minutes (watching carefully so it doesn’t burn). You just want it lightly golden on the edges and soft in the center. Set aside to cool.
- Mix all ingredients in the bowl of an electric mixer with a paddle or stir by hand to thoroughly combine.
- Pour mixture into the casserole dish or bread bowl placed on a baking sheet and bake at 350 degrees F for 25-30 minutes until bubbly and just lightly golden around the edges. I like to brush the edges of the bread bowl with butter or olive oil before baking, but this is optional.
- Serve with your favorite tortilla chips, crackers, sliced vegetables, or bread cubes.
Notes
- Be sure to drain the artichokes, green chilis, and pickled jalapenos well to avoid ending up with a watery unpleasant artichoke dip.
- Grating parmesan cheese and swiss cheese straight from the blocks makes a world of difference in flavor and consistency. Freshly grated cheese melts much better than pre-shredded.
- The jalapenos add a very mild kick to this hot artichoke dip. To omit the spice completely, simply omit the jalapenos or use roasted red peppers instead.
- Or perhaps you want to make a spicy artichoke jalapenos dip? To kick up the heat you can add more pickled jalapenos or use fresh jalapenos instead as they tend to be hotter. You could all add red pepper flakes or a dash of cayenne.
Nutrition
*This post has been updated from the original post published December 21, 2017 but the delicious recipe remains the same.:)
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Looks yummy… I will try it tomorrow
I hope that you enjoyed it Nadine! 🙂
I love artichoke dip. This definitely looks like the next appetizer recipe I’m going to try. So excited for this! Thank you for sharing!
Thank you Billy! I hope that you give it a go! Let me know if you try it. 🙂