Jalapeño Artichoke Dip

The heat stands out in this delicious dip.

Artichoke dip – and its tasty yet mild flavor – is brought to life with a little jalapeño pepper and paprika boost. The heat does stand out here, so if you prefer a milder level of spiciness with your food, start with only one jalapeño and add to taste. The paprika provides a simmering spice throughout the dip so every bite has a little extra zing.

Jalapeno artichoke dip on a cracker

It’s perfect cold, and it works just as well slightly warmed up. Serve it with crackers, pita chips, or fresh vegetables. Or use it as a sandwich spread to provide a little fiery kick to your lunch. 

Jalapeno artichoke dip with fresh cut vegetables
Jalapeno artichoke dip on a cracker

Jalapeno Artichoke Dip

5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Appetizer
Servings 8 servings
Calories 178 kcal

Ingredients
 
 

  • 1 can artichoke hearts 14 ounce can, drained and chopped
  • 2 jalapeño peppers seeded and diced
  • 1 clove garlic minced
  • 1/2 cup parmesan cheese grated
  • 1 package cream cheese 8 ounces
  • 1/4 cup mayonnaise
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions
 

  • Place artichoke hearts, jalapeños, and garlic in a food processor and pulse blend 3 to 4 times to mix.
  • Add remaining ingredients and pulse blend until you reach your perfect dip consistency.
  • Salt and pepper to taste.
  • Serve immediately or for best flavor refrigerate overnight to allow flavors to meld.

Nutrition

Calories: 178kcalCarbohydrates: 3gProtein: 4gFat: 17gSaturated Fat: 7gTrans Fat: 1gCholesterol: 38mgSodium: 346mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 594IUVitamin C: 4mgCalcium: 104mgIron: 1mg

ENVIRONMENTAL INFORMATION

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UPDATE NOTICE: This post was updated on May 8, 2021 to include new content. It was originally published on January 26, 2016.

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