If you’re looking for a creamy, cheesy dip with a little bit of heat, this roasted jalapeno artichoke dip is going to be right up your alley. Cream cheese, mayonnaise, shaved Parmesan, artichoke hearts, and roasted jalapeños come together to make a rich and flavorful dip that’s perfect for parties, game days, holidays, or whenever you’re in the mood for a good snack.
The jalapeños are roasted until the skins are charred, which gives them a deeper, slightly smoky flavor before they’re blended into the creamy dip. The artichoke hearts add plenty of texture, while the Parmesan brings that salty, cheesy flavor that makes it hard to stop going back for another bite.
Serve it with crusty garlic cheese bread, tortilla chips, pretzel twists, crackers, or fresh vegetables. Just make sure you have plenty of dippers nearby!
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Why You’ll Love This Recipe
- Creamy and cheesy
- Packed with roasted jalapeño flavor
- Easy to make
- No baking required
- Great for parties and gatherings
- Made with simple ingredients
- Easy to customize
- Delicious with chips, bread, crackers, and pretzels
- Perfect for game day
- Can be made ahead of time
Key Ingredients
You’ll find the full list of ingredients and their exact amounts in the recipe card at the end of the post.
- Cream Cheese: This is the rich, creamy base that holds the whole dip together and gives it that smooth, indulgent texture.
- Artichoke Hearts: They add a hearty, slightly tangy flavor and give the dip some texture, so it's not just creamy.
- Jalapenos: Roasting them brings out a deeper, slightly smoky flavor while adding as much spicy kick as you like.
- Mayonnaise: Helps make the dip extra creamy and smooth while adding a little richness.
- Shaved Parmesan: Adds a salty, savory flavor that gives the dip greater depth.
Variations
- Make It Milder: Jalapenos can vary quite a bit in heat. Remove the seeds and membranes before roasting if you’d like a milder dip. You can also use fewer jalapenos.
- Make It Spicier: Want more heat? Leave some seeds in the jalapeños or add an extra jalapeño. You could also add a pinch of cayenne pepper or red pepper flakes.
- Add More Cheese: Mix in shredded mozzarella, Monterey Jack, or cheddar cheese for an even cheesier dip.
- Add Spinach: Stir chopped spinach into the dip for a roasted jalapeño version of classic spinach artichoke dip.
- Add Bacon: Add crumbled, crispy bacon for smoky flavor and added texture, both of which pair perfectly with the rest of the dip’s ingredients.
How to Make Roasted Jalapeno Artichoke Dip
Step 1: Roast the jalapenos in a frying pan over low heat, turning occasionally until charred on all sides. Set aside to cool slightly.
Step 2: Mix the cream cheese, mayo, and Parmesan in a food processor. Then, add the seasonings and mix again until blended. Add to a medium bowl.
Step 3: Add the jalapenos and artichokes and blend until it is as chunky or as smooth as you like. Add to the medium bowl and stir to combine.
Step 4: Chill and serve.
Expert Tips
- Softened cream cheese is much easier to blend. If possible, let it sit at room temperature for a bit before making the dip.
- Pulse the artichokes and jalapenos just until they’re chopped to your preferred consistency. For a chunkier dip, pulse less. For a smoother dip, blend a little longer.
- Taste the jalapenos before adding them all to the dip if you’re unsure how spicy they are. You can always add more, but it’s difficult to take the heat away once everything is mixed together.
- Let the jalapeno skins char gradually over low heat. Turning them occasionally helps ensure the peppers roast evenly.
- This dip is a great make-ahead appetizer. Prepare it, cover it, and refrigerate until you’re ready to serve.
Roasted Jalapeno Artichoke Dip FAQs
Yes. You can prepare the dip ahead of time, transfer it to an airtight container, and refrigerate it until you’re ready to serve. This makes it a convenient appetizer for parties, game days, and gatherings.
With five jalapeños, this dip can have a noticeable amount of heat. You can make it milder by removing the seeds and membranes or using fewer jalapeños. For a spicier dip, leave in some seeds or add extra jalapeños.
Yes. Canned or jarred artichoke hearts work well in this recipe. Just make sure to drain them before adding them to the dip.
The recipe does not require peeling the jalapeños. Roast them until the skins are charred, allow them to cool slightly, and then pulse them with the artichoke hearts.
Yes. You can finely chop the roasted jalapeños and artichoke hearts by hand and mix the cream cheese mixture with a spoon, spatula, or hand mixer until smooth.
Absolutely. Transfer the prepared dip to an oven-safe baking dish, top it with additional cheese if desired, and bake until hot and bubbly.
This creamy dip is delicious with tortilla chips, crusty bread, toasted baguette slices, pretzels, crackers, pita chips, celery sticks, carrot sticks, and bell pepper slices.
Store leftover dip in an airtight container in the refrigerator and enjoy it within 3 to 4 days.
Enjoy These With Your Roasted Jalapeno Dip
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Roasted Jalapeno Artichoke Dip
Ingredients
- 8 ounces cream cheese, room temperature
- ¾ cup mayonnaise
- 8 ounces artichoke hearts, drained
- 4-5 jalapeños, roasted
- ¾ cup shaved Parmesan
- ½ teaspoon black pepper
- ¼ teaspoon paprika
Instructions
- Preheat a large skillet over medium high heat, and add jalapeños.
- Char and roast jalapeños until blackened on the outside.
- Remove from heat and let cool.
- Remove skins from jalapeños and chop into small pieces.
- In a medium bowl, add cream cheese, mayonnaise, black pepper, and paprika. Mix until
- combined.
- Gently fold in artichoke hearts, Parmesan and roasted jalapeños.
- Refrigerate for 3-4 hours to let the flavors meld.
Notes
- Softened cream cheese is much easier to blend. If possible, let it sit at room temperature for a bit before making the dip.
- Pulse the artichokes and jalapenos just until they’re chopped to your preferred consistency. For a chunkier dip, pulse less. For a smoother dip, blend a little longer.
- Taste the jalapenos before adding them all to the dip if you’re unsure how spicy they are. You can always add more, but it’s difficult to take the heat away once everything is mixed together.
- Let the jalapeno skins char gradually over low heat. Turning them occasionally helps ensure the peppers roast evenly.
- This dip is a great make-ahead appetizer. Prepare it, cover it, and refrigerate until you’re ready to serve.
Nutrition
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