Roasted Jalapeno Artichoke Dip

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This creamy, spicy, cheesy roasted jalapeno artichoke dip is loaded with bold flavors and rich textures, making it perfect for any party.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: American

Keyword: Artichoke Dip, jalapeno artichoke dip, jalapeno dip, roasted jalepno artichoke dip

Servings: Servings

Calories: 250kcal

Author: Terri Weir

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.

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition