Cream Cheese Jalapeño Artichoke Dip

No matter the occasion, this Jalapeño Artichoke Dip is always completely gone by the end of it. You literally can’t just eat one scoop. The flavors are fresh and bright, the texture is perfectly creamy, and there is just the right amount of heat. 

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You can print out the recipe here:

This dip is stupid-easy to make and perfect for any and all casual hosting. Serve it alongside some tortilla chips, and watch as it disappears!

Here's what you'll need:
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

How to make Jalapeño Artichoke Dip:

First, you’ll combine softened cream cheese, sour cream, mayonnaise, lemon juice, salt, and pepper with the hand mixer on medium-high speed, just until it’s smooth.

Next, you can add in your parmesan, drained artichokes, jalapeño, and garlic. Give it all one more good stir, serve, and enjoy!

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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!

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[Jalexb]

I've made this dip at least a dozen times this year. It's delicious

[mariaelena]

This is a wonderful take on chilled artichoke dip as opposed to baked. Thank you!

[terikilp]

This is absolutely fantastic! I also made it with roasted garlic-because I had some from another recipe that I had to use up. It was heavenly-everyone loved it! 🌶️