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Overhead view of spinach artichoke dip in a pan.

Jalapeño Artichoke Dip

  • Author: Lexi
  • Total Time: 55 minutes
  • Yield: 8-10 servings 1x
  • Diet: Vegan


This easy vegan jalapeño artichoke dip is creamy, spicy and topped with bubbly, melty cheese. The perfect shareable appetizer for game day!


Units Scale
  • 8 ounces cream cheese, softened to room temp (vegan or regular)
  • 1/3 cup sour cream (vegan or regular)
  • 1/4 cup mayonnaise (vegan or regular)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 12 ounces marinated artichokes, drained and roughly chopped
  • 6-8 ounces* canned diced jalapeños, drained
  • 1/4 cup finely chopped green onions
  • 2 cups shredded mozzarella, divided (vegan or regular)
  • 1/4 cup grated parmesan, divided (vegan or regular)


  1. Preheat the oven to 350˚F / 175˚C. 
  2. In a mixing bowl, stir together cream cheese, sour cream, mayonnaise, salt, and garlic powder until well incorporated.
  3. Stir in the chopped artichokes, jalapeños, green onion, 1 cup of the mozzarella and 2 tablespoons of parmesan.
  4. Transfer dip to an 11" x 7" baking dish. Spread the remaining mozzarella and parmesan on top of the dip.
  5. 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.


*The 6-8 ounce range for jalapeños depends both on your spice tolerance and the can of jalapeños as there are mild and spicy options. If you prefer a less spicy dip, we suggest using 6oz of mild jalapeños. For a spicier dip, use 8oz of spicy jalapeños. 

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. 

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dishes
  • Method: Oven
  • Cuisine: American


  • Serving Size:
  • Calories: 194
  • Sugar: 2.3 g
  • Sodium: 433.7 mg
  • Fat: 13.7 g
  • Carbohydrates: 8 g
  • Fiber: 2.6 g
  • Protein: 11.1 g

Keywords: jalapeño artichoke dip, jalapeno artichoke dip