Must make Jalapeno Artichoke Dip! This creamy, cheesy, flavorful appetizer is easy to make and a real crowd pleaser! Double the recipe to make Artichoke Chicken Bake on day two!
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👩🏻🍳 Jalapeno Artichoke Dip Recipe Back Story
Lightened up and SOOO tasty, you are going to love this creamy jalapeno artichoke dip so much you might not even want to share it with guests! 😋 It's just that good!
I confess I have made it several times just for me... I mean... the four of us to eat, and in fact I even used it in a chicken recipe so that I could legitimately have it for dinner, haha!
This dip is hands down delicious, so I hope you give it a try really soon!
🥘 Ingredients Needed
I use fat-free, light and part skim products, I love this lightened up version!
For a complete list of ingredients, please refer to the recipe card at the bottom of this post.
- cream cheese
- sour cream
- mayonnaise
- mozzarella cheese
- Parmesan cheese
- garlic
- artichoke hearts
- jalapeños - I recommend jarred jalapeños in the recipe, and use the fresh jalapeños for garnish.
🔪 Instructions
What's great about my recipe for Jalapeno Artichoke Dip is it can be made in the slow cooker, microwave or even baked in the oven!
Please note: This is an overview of the instructions. You'll find the complete instructions in the recipe card at the bottom of this post.
Slow Cooker Instructions:
- Place all the ingredients in the slow cooker and mix thoroughly.
- Cook on high 1 ½ to 2 hours until hot and bubbly.
- Optional step: top with another ½ cup of shredded mozzarella and allow it to melt. This will take an additional ½ hour.
Microwave Instructions
- Place all ingredients in a microwave-safe bowl and stir well to combine.
- Microwave for 2 minutes on high, then stir well.
- Microwave for another 2 minutes, or until hot.
- Optional step: top with another ½ cup of shredded mozzarella and allow it to melt.
Oven Instructions
- Combine all of the ingredients in a bowl and mix together well.
- Pour into an oven-safe dish.
- Bake in a preheated oven at 400 degrees until hot and bubbly - about 20 minutes.
- Optional step: top with another ½ cup of shredded mozzarella and allow it to melt.
👪 FAQs
Yes and it reheats beautifully! Bake in a preheated oven until hot and bubbly, about 20 minutes.
Refrigerate leftovers and make sure they are covered well and they will last 4-5 days.
Sorry, but no! If you neglected to refrigerate leftovers, then it should be tossed.
💭 Top Tips
This can be combined 2-3 days ahead and stored in the refrigerator until it's ready to bake.
The cream cheese will mix in easier if it's softened. Zap it in the microwave for 30-60 seconds to quickly soften it if you forget to leave it out.
My preference is the slow cooker method. It really allows the jalapeño flavor to permeate through the dip, this makes it especially yummy! However if you are making this a day or two ahead of time, any of the methods work well because the flavors will have time to meld before serving.
📖 Variations
I find fresh jalapeños to be a little bit of a pain to slice and remove the seeds. Plus the heat varies in the peppers. For this recipe I recommend the jarred version. It works great and it makes the recipe quicker to prepare, love that!
If you prefer more heat, add a good pinch of red pepper flakes, chili powder or cayenne. Love the idea of this recipe, but you don't like the heat? Substitute canned chopped green chilis for the jalapeños. You'll get great flavor without the heat!
What... no artichokes? Substitute frozen spinach! Just be sure to defrost it completely and squeeze out all of the water or your dip will be soggy.
🥗 Suggested Side Dishes
Are you wondering what other great nibbles to serve with Jalapeno Artichoke Dip? How about Creamy Queso Dip, Tailgate Sausage Dip or Chipotle Cheese Dip - what a great combination of flavors! Here are more yummy bites to enjoy!
Check out this story on how to make Jalapeno Artichoke Dip!
Guilt-Free Dip Recipe with Jalapenos and Artichokes
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
📋 Recipe Card
Guilt-Free Jalapeno Artichoke Dip
Ingredients
- 8 ounces cream cheese (fat-free or light)
- ½ cup sour cream (fat-free or light)
- ½ cup mayonnaise (fat-free or light)
- 1 cup shredded mozzarella cheese (part-skim)
- 2 tablespoons grated Parmesan cheese (reduced fat)
- 1 teaspoon minced garlic
- 28 ounces artichoke hearts, drained and roughly chopped (two 14 ounce cans)
- ¼ cup jalapeno slices, finely chopped (from a jar)
Instructions
Slow Cooker Directions:
- Place all the ingredients in the slow cooker.8 ounces cream cheese, ½ cup sour cream, ½ cup mayonnaise, 1 cup shredded mozzarella cheese, 2 tablespoons grated Parmesan cheese, 1 teaspoon minced garlic, 28 ounces artichoke hearts, drained and roughly chopped, ¼ cup jalapeno slices, finely chopped
- Mix thoroughly
- Cook on high 1 ½ to 2 hours.
- Optional step for serving: top with another ½ cup of shredded mozzarella and allow it to melt.
Microwave Directions:
- Place all ingredients in a microwave-safe bowl. Stir to combine.8 ounces cream cheese, ½ cup sour cream, ½ cup mayonnaise, 1 cup shredded mozzarella cheese, 2 tablespoons grated Parmesan cheese, 1 teaspoon minced garlic, 28 ounces artichoke hearts, drained and roughly chopped, ¼ cup jalapeno slices, finely chopped
- Microwave for 2 minutes on high, then stir well.
- Microwave for another 2 minutes, or until hot.
- Optional step for serving: top with another ½ cup of shredded mozzarella and allow it to melt (or zap it for another 30 seconds if needed).
Notes
- The cream cheese will mix in easier if it's softened. Zap it in the microwave for 30-60 seconds to do this quickly.
- The slow cooker method is better than the microwave method for serving the dip the same day. This is because the slow cooker method really allows the jalapeno flavor to permeate. However if you are making this a day or two ahead of time, either method works well because the flavors will have time to meld before serving.
Video
Nutrition
Update Notes: This post was originally published in November 2014, but was republished with tips, step by step photos, and a recipe change in February 2021.
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Happy cooking!
Sadia Malik
love the heat from the jalapeno in the dip
Diane Baker
I want this right now! this looks super tasty and all the flavors my family loves.