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crostini scooping up dip

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


  • 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


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!


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.