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Artichoke and Jalapeno Dip
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4.63 from 43 votes

Artichoke Jalapeño Dip

A creamy, savory Artichoke Jalapeño Dip with a tangy cream cheese base, marinated artichokes, fresh jalapeños, and grated Parmesan cheese.
Prep Time12 minutes
Total Time12 minutes
Course: Appetizer
Cuisine: American
Keyword: Artichoke Jalapeno Dip
Servings: 9
Calories: 62kcal
Author: Kelly Anthony

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ½ cup grated Parmesan cheese
  • 1 (12 ounce) jar Reese Marinated Artichoke Hearts, drained and roughly chopped
  • 3 jalapenos, seeded and minced
  • 1 clove of garlic, minced

Instructions

  • Add the softened cream cheese, sour cream, mayonnaise, lemon juice, salt, and pepper to a large mixing bowl. Use a handheld mixer on medium-high speed and mix until smooth.
  • Add the Parmesan, drained artichokes, jalapeno, and garlic, and stir until evenly incorporated.
  • Serve right away or store in the refrigerator for 3 days.

Notes

Makes 2 ½ - 3 cups of dip.
Serve with tortilla chips, crackers, vegetables, or toast points.

Nutrition

Calories: 62kcal | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 278mg | Potassium: 26mg | Vitamin A: 115IU | Vitamin C: 5.8mg | Calcium: 13mg