Jalapeño Artichoke Dip

🌶 Why We Love This Recipe

• Easy recipe: This jalapeño artichoke dip only requires a few minutes of hands on work.
• Vegan option: We make a vegan version of this jalapeño artichoke dip by using vegan dairy alternatives. However, you could easily make this recipe with regular dairy ingredients if preferred!
• Spicy, creamy, cheesy, delicious! This jalapeño artichoke dip has it all. A cream cheese base tames down spicy jalapeños, while marinated artichokes add plenty of flavor. It's all baked to cheesy, bubbly perfection.
• Perfect for game day: You can prep the entire dip up to the point of baking, then bake just before serving. Perfect for the Super Bowl, a tailgate, or any other entertaining occasion!

🧀 Ingredients

Here's what you'll need to make this jalapeño artichoke dip:

📋 Ingredient Notes

• Dairy ingredients: We used all vegan alternatives for the sour cream, cream cheese, mayo and cheeses. They worked perfectly and taste just the same as their regular counterparts, which you can use if you are not vegan.
• Jalapeños: We used canned jalapeños, which come in mild and spicy varieties. If you use spicy, you may only want to use 6 oz total (unless you have a high spice tolerance). For a milder dip, be sure to use mild jalapeños. Be sure to chop them up finely so they are evenly distributed throughout the dip.
• Artichokes: We like to use marinated artichokes instead of regular water-packed artichokes as they tend to have a bit more flavor. Be sure to chop them up finely so they are evenly distributed throughout the dip.

🔪 Step-by-step Instructions

Preheat the oven to 350˚F / 175˚C. 

(1) In a mixing bowl, stir together cream cheese, sour cream, mayonnaise, salt, and garlic powder until well incorporated.

(2) Stir in the chopped artichokes, jalapeños, green onion, 1 cup of the mozzarella and 2 tablespoons of parmesan.

(3)Transfer dip to an 11" x 7" baking dish. Spread the remaining mozzarella and parmesan on top of the dip.

Cover the dish tightly with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes, until the cheese is bubbly and browned.

💭 Expert Tips and FAQs

• Make sure to soften the cream cheese to room temperature before making this dip. If you don't, it will be difficult to stir and you'll end up with clumps of cream cheese. If you forget to soften it, use an electric mixture to mix it instead of stirring so everything is evenly incorporated.
• Serve hot or cold: If you add the cheese on top, this jalapeño artichoke dip is definitely best served hot. However, you could also serve a cold version of this dip without the cheese on top.
• Make it with spinach: For a spinach artichoke-inspired dip, stir in 2 cups of sautéed and cooled spinach.
• Serve with: Chips, like potato chips, tortilla chips, pita chips or crackers, or raw vegetables. It's also delicious with crusty baguette or warm pita!
• Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave until warmed through.

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