5 from 5 reviews

This warm and cheesy baked Jalapeño Artichoke Dip is the perfect crowd-pleasing appetizer to share with your family and friends during the holiday season. This hot dip is also great for a family gathering or snacking on game day.

overhead angle of the dip with a scoop take out and crostini

Table of contents

Why We Love Baked Jalapeño Artichoke Dip

In my family, hot baked jalapeno artichoke dip is a tradition for the holidays and family gatherings. When that bubbling dish of cheesy goodness comes out of the oven, we wait patiently for it to cool a little bit then gather around and dig into this spicy baked dip with abandon. It is the perfect crowd-pleasing appetizer!

Today’s recipe is my Healthy Seasonal Recipes take on the classic spicy artichoke dip. Like my Healthy Hot Crab Dip, this recipe is a little lighter. But it is still loaded with cheesy, jalapeño pepper and artichoke goodness! It is perfect for game day, Thanksgiving, Christmas or New Year’s Eve.

Serve it with crostini, freshly sliced baguette, crackers or tortilla chips. You can even serve it with raw veggies like celery and carrot sticks.

Recipe Highlights

  • Loaded to the max with a whole pound of artichokes!
  • Can be prepped ahead for an easy entertaining option.
  • Can be adapted to be less spicy to suit your taste preference.
  • Lighter and lower in fat but still cheesy, creamy and satisfying tasting.
  • This is vegetarian, keto-friendly, and gluten-free too!

Ingredient Notes

the ingredients with labels on a white table
  • Cream Cheese: Look for 1/3 Less Fat Cream Cheese (Neufchatel)
  • Parmesan Cheese: You’ll need one cup of grated Parmigiano Reggiano cheese.
  • Jack Cheese or Part-Skim Mozzarella: Either is fine but the part-skim is lower in fat if you are looking for a slightly lower calorie option. {If you are on a sodium-restricted diet, use Alpine Lace or Swiss cheese for a lower sodium option.}
  • Jalapeños: You’ll need 1/3 to 1/2 cup chopped canned or jarred pickled jalapeño peppers. Don’t worry, pickled jalapenos are much less spicy than fresh jalapenos. If you prefer a milder artichoke dip, use a small can of green chiles instead.
  • Artichoke Hearts: You will need either 2 15-ounce cans of canned artichoke hearts in water or 1 pound (16 oz) frozen artichoke hearts. Drain them well and then give them a good chop.
  • Greek Yogurt: I used this instead of mayonnaise to lighten it up
  • Lemon Juice & Salt: To season

How To Make Jalapeño Artichoke Dip

prepping the casserole dish, beating the greek yogurt into the cream cheese

Step 1: Prep Dish and Preheat Oven

Preheat oven to 350 degrees F. Coat a 1-quart oval baking dish with cooking spray.

Step 2: Beat Cream Cheese

Beat cream cheese with an electric mixer on medium-high heat until completely smooth and lump free. Add in Greek yogurt, lemon juice and salt and beat on medium speed until combined.

drain the artichoke hearts, beat the cheese, peppers and artichokes into the cream cheese

Step 3: Drain Artichokes

Squeeze any excess moisture from the artichokes and add them to the cream cheese mixture.

Step 4: Mix Dip ingredients

Add in jalapenos, Parmesan, and Mozzarella or Jack and beat on low until just combined.

spread the artichoke dip into the casserole dish

Step 5: Bake the Dip

Spread the artichoke filling into the prepared baking dish and bake, uncovered, until piping hot, 30 to 35 minutes.

the dip with two crostini

FAQs and Expert Tips For This Baked Artichoke Dip

What do you eat artichoke dip with?

My mother-in-law always serves her hot artichoke dip with tortilla chips which we all love! And you can definitely try that. Since this version is so loaded with artichokes I find that a sturdier accompaniment is best. We liked crostini best. But we also used a small knife and spread it over sliced fresh baguette. Crackers are great as well with artichoke dip and you can even use hard raw veggies like carrots or celery to dip into it.

Storage

Keep leftovers covered in the baking dish covered with foil or plastic up to four days.

Reheating

As this dip cools, and the cheese solidifies, it becomes less spreadable. It can easily be popped back in the oven to warm through again. You can also reheat leftovers, one serving at a time on a plate or microwave-safe bowl for 45 seconds.

Make Ahead

Assemble this dip in the baking dish and then refrigerate up to one day ahead. Bake as directed until steaming hot.

Is artichoke dip low-carb?

Yes! Each serving has only 3 grams net carbs. Serve with sliced Watermelon radish, jicama or raw cauliflower for dipping.

baked dip in a crock with crostini around it

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Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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the dip in a crock with a baguette crostini in it

Baked Jalapeño Artichoke Dip

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5 from 5 reviews

Print Recipe

Description

This warm and cheesy baked Jalapeño Artichoke Dip is the perfect crowd-pleasing appetizer to share with your family and friends during the holiday season. This hot dip is also great for a family gathering or snacking on game day.

Ingredients

Units Scale
  • 8 ounces 1/3 less fat cream cheese (Neufchatel), softened
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 16 ounces frozen artichokes, thawed, drained and chopped
  • 1/3 to 1/2 cup chopped canned or jarred, drained pickled jalapenos
  • 1 cup Grated Parmesan cheese
  • 1 cup shredded part-skim Mozzarella or Colby Jack cheese

Instructions

  1. Preheat oven to 350 degrees F. Coat a 1-quart oval baking dish with cooking spray.
  2. Beat cream cheese with an electric mixer on medium-high heat until completely smooth and lump free. Add in Greek yogurt, lemon juice and salt and beat on medium speed until combined.
  3. Squeeze any excess moisture from the artichokes and add them to the cream cheese mixture.
  4. Add in jalapenos, Parmesan and Mozzarella or Jack and beat on low until just combined.
  5. Spread the artichoke filling into the prepared baking dish and bake, uncovered, until bubbling hot and lightly browned, 30 to 35 minutes. Let cool slightly before serving.

Notes

Make Ahead

Assemble this dip in the baking dish and then refrigerate up to one day ahead. Bake as directed until steaming hot.

Reheating

As this dip cools, it becomes less gooey and spreadable. It can easily be popped back in the oven to warm through again. You can also reheat refrigerated leftovers in the microwave, one serving at a time on a plate or microwave-safe bowl for 45 seconds.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 92
  • Sugar: 1 g
  • Fat: 3 g
  • Saturated Fat: 3 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 5 g

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