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Jalapeno Artichoke Dip – Copycat version of a Costco favorite. Creamy, a little spicy, and delicious. Great served warm or cold.
This dip has been around at Costco for years, and it is always a favorite whenever it is served to guests. And making it at home is so easy! It takes about 5 minutes, and you can make it as spicy or mild as you like.
Dips like this Bacon Cheeseburger Dip are my go-to whenever I need to make something for a party, and this jalapeno artichoke dip is devoured every time.
If you don’t live near a Costco or can’t walk in without spending obscene amounts of money, this is perfect for you to make at home. And even if you do live near one, this is cheaper to make at home and even better when you can use the quality ingredients you trust and really know what is in there.
What’s In Jalapeno Artichoke Dip
- Artichoke Hearts
- Cream Cheese
- Mayo
- Parmesan Cheese
- Garlic
- Salt
- Pepper
- Jalapeno
How To Make Jalapeno Artichoke Dip
- Add all of your ingredients into your food processor. If you artichoke hearts are large, you can roughly chop them first.
- Then process until it is smooth
Seriously that is it! This dip could not be faster or easy to make. It is great served warm or cold, that is entirely up to you!
To warm you can place in a small crock pot on low for a couple hours before a party or place in an oven safe dish and heat for 15-20 minutes at 350º F until it is bubbly and hot.
What To Serve With Artichoke Dip
- Pita Chips
- Tortilla Chips
- Crackers
- Veggies
Really whatever your favorite dipper is, works great with this. And you can adjust the heat level easily with how much jalapeno you use. So if you like it spicy add more!
Store leftovers covered in the fridge for up to a week.
More Delicious Dip Recipes
- Baked Mexican Cheese Dip
- Cheesy Corn Dip
- Hot Artichoke Dip
- Green Chili Chicken Enchilada Dip
- Refried Bean Dip
- White Queso
- Smoked Queso
- Barbecue Chicken Dip
Artichoke Jalapeno Dip
Video
Equipment
Ingredients
- 1 (14.75) jar Artichokes, drained
- 1 8oz package cream cheese
- 1/2 cup mayo
- 1/2 cup Parmesan cheese
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jalapeno, seeded and chopped
Instructions
- Add the artichokes to the bowl of a food processor. Process until chopped. Add the chopped jalapeno and clove of garlic, and pulse until finely chopped. Add remaining ingredients, and process until well combined.
- Let sit at least an hour before serving.
- Serve warm or cold with pita chips, tortilla chips, crackers or veggies
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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One thing missing (in my mind): If I want to use FRESH Artichokes, how long would you boil/steam them? It seems (to me) that if they were cooked as long as when eaten in their own, the artichokes would turn to a grey mush, rather than “chunks”. Obviously (again, to my thinking) you don’t want them RAW!
I mean, if I’m going to make this from scratch, I’d like to use FRESH artichokes!
Thank you for this recipe (and, hopefully your response)
Quick, easy and delicious. Thanks for the recipe.
Hello
Do you use artichokes in water or in oil?
Thank you
You can use either, you drain them before adding. I usually use oil though because they are what I can find easily.
Quite good, but blitz the cream cheese and mayo first to combine; otherwise you risk pureeing the artichokes instead of rough chopping them. Also beware of overdoing the mayo: 1/2c is truly enough here.