Roasted Jalapeño Artichoke Dip

This cheesy roasted jalapeño artichoke dip is perfect as a party appetizer or game day snack! It’s wonderfully creamy, slightly spicy and incredibly addictive!

We start by roasting the jalapeños, artichoke hearts and a few cloves of garlic for maximum flavor. Next we combine them with cream cheese, sour cream and two types of cheese. Then it’s off to the oven for about 20 minutes to achieve melty, bubbly perfection! Serve warm and enjoy!

Ingredients and Substitutions

This no-fuss recipe is easy to make and many ingredients can be swapped out for whatever you have on hand. Here are our favorite tips and suggestions for substitutions: 

• Jalapeños: Jalapeños provide the perfect amount of heat for me. If you prefer something milder, I would recommend poblanos. And if you’d rather skip the roasting step all together, try adding a can of diced green chiles.
• Whole artichoke hearts: Canned artichoke hearts are our favorite for this recipe. While we usually use whole artichoke hearts, quartered will also work. Just make sure to keep an eye on them in the oven so they don’t get too crispy when roasting.
• Garlic: We roast peel-on garlic cloves with the jalapeños and artichokes to add an extra layer of flavor to this dip. A bit of garlic powder will work as a substitute in a pinch.
• Olive oil: You’ll use this for roasting the jalapeños, artichokes and garlic. I sometimes use sunflower oil instead.
• Cream cheese: The cream cheese needs to be softened to room temperature so it can easily blend with the other ingredients. To soften the cream cheese quickly, I like to microwave it on 50% power in 20 second increments.
• Sour cream: Sour cream provides a bit of lightness and a slight tangy flavor. Greek yogurt is a great substitute.
• Monterey Jack: We use 4 oz (115 g) of shredded monterey jack. This comes out to about 1 cup if shredded on the large holes of a box grater. Great substitutes include mozzarella, gruyere, pepper jack, colby jack or cheddar.
• Parmesan: The second cheese we use is 2 oz (55g) of parmesan, which is about 1.5 cups if shredded on a microplane. Asiago and pecorino romano would make good substitutes.
• Salt: I generally add about ½ teaspoon, but make sure to adjust to taste!

Roasting the Jalapeños and Artichokes

This first step in making this dip is to roast the jalapeños, artichokes and garlic. This mellows the jalapeño and adds a nice smokiness and depth of flavor. Here’s how it’s done:

1. Slice the jalapeños lengthwise and scrape out the seeds and membrane.
2. Toss the jalapeños, artichoke hearts and garlic cloves (with their peel on) with olive oil.
3. Roast at 425°F (218°C) for 20-25 minutes.
4. Carefully place the jalapeños in a plastic bag and let them sit for 15 minutes. This helps to loosen the skin, making it easier to peel.
5. Peel the skin from the jalapeños, pop the garlic out of the peel and chop everything up!

Making the Dip

Now that the roasting is done, the rest of the dip can be whipped up in just 5 minutes! Combine all ingredients in a bowl and mix until fully combined.

Transfer the mixture to a 2-quart baking dish or 8-inch (20 cm) skillet and bake! The dip is ready when the cheese is bubbling and the top is golden brown in places.

Make Ahead

One of the best things about this dip is that it can easily be prepared ahead of time. Transfer the dip mixture to a baking dish and cover with plastic wrap. Store in the refrigerator for up to 2 days. Add several minutes to the baking time if needed.

What to Serve with Jalapeño Artichoke Dip

Here’s what we like to eat with jalapeño artichoke dip:

• Tortilla or potato chips
• Pretzels
• Toasted baguette slices
• Pita chips
• Crackers
• Raw vegetables (celery, snap peas, bell peppers)

For more cheesy recipes you’re sure to love, make sure to check out these posts!

• Baked Goat Cheese Dip
• Cast Iron Pizza and Easy Poolish Pizza Dough
• Provoleta (Grilled Provolone)
• Charcuterie Board (or check out our ALDI Charcuterie Board)
• Goat Cheese Stuffed Peppadews
• Cheesy Scalloped Potatoes

roasted jalapeño artichoke dip

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• Author: Brittney
• Total Time: 35 minutes
• Yield: 8
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: appetizer
• Method: baking
• Cuisine: global

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Ingredients

• 4 medium jalapenos
• 14 ounces (400 grams) whole artichoke hearts, drained, rinsed and dried
• 4 cloves unpeeled garlic
• 2 tablespoons olive oil
• 8 ounces (225 grams) cream cheese, room temperature
• ¼ cup (60 grams) sour cream
• 4 ounces (115 grams) monterey jack cheese, shredded*
• 2 ounces (55 grams) parmesan cheese, shredded*
• ½ teaspoon kosher salt

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Instructions

Roasting the Jalapeños, Artichokes and Garlic

1. Preheat the oven to 425°F (218°C) and line a pan with parchment paper.
2. Slice the jalapeños lengthwise, scraping out the seeds and membrane.
3. Toss the jalapeños, artichoke hearts and garlic (peel on) with olive oil. Transfer to the prepared pan.
4. Roast for 20-25 minutes or until charred in places, tossing halfway through.
5. Remove the skin from the jalapeños. Immediately after baking, carefully place the jalapeños in a ziplock bag for 15 minutes to steam. Peel off the skin.
6. Chop the jalapeños and artichokes and squeeze the roasted garlic out of the skin.

Jalapeño Artichoke Dip

1. Preheat oven to 375°F (190°C).
2. Combine the softened cream cheese and sour cream in a bowl and stir to break up the cream cheese.
3. Stir in the monterey jack, parmesan and salt.
4. Add the chopped jalapeños, chopped artichokes and roasted garlic and mix until evenly combined.
5. Transfer the mixture to a baking dish.*
6. Bake for 20-25 minutes or until the cheese begins to bubble and brown. Serve hot and enjoy!

Notes

Monterey Jack: 4 oz of monterey jack is about 1 cup if shredded on the large holes of a box grater.

Parmesan: 2 oz of parmesan is about 1.5 cups if grated using a microplane.

Baking Dish: A 2-quart baking dish or 8-inch (20 cm) skillet is the perfect size for this dish.

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