Jalapeno Artichoke Dip –Copycat version of a Costco favorite. Creamy, a little spicy, and delicious. Great served warm or cold.
This dip has been around at Costco for years, and it is always a favorite whenever it is served to guests. And making it at home is so easy! It takes about 5 minutes, and you can make it as spicy or mild as you like.
Dips like this Bacon Cheeseburger Dip are my go-to whenever I need to make something for a party, and this jalapeno artichoke dip is devoured every time.
If you don’t live near a Costco or can’t walk in without spending obscene amounts of money, this is perfect for you to make at home. And even if you do live near one, this is cheaper to make at home and even better when you can use the quality ingredients you trust and really know what is in there.
What’s In Jalapeno Artichoke Dip
Artichoke Hearts
Cream Cheese
Mayo
Parmesan Cheese
Garlic
Salt
Pepper
Jalapeno
How To Make Jalapeno Artichoke Dip
Add all of your ingredients into your food processor. If you artichoke hearts are large, you can roughly chop them first.
Then process until it is smooth
Seriously that is it! This dip could not be faster or easy to make. It is great served warm or cold, that is entirely up to you!
To warm you can place in a small crock pot on low for a couple hours before a party or place in an oven safe dish and heat for 15-20 minutes at 350º F until it is bubbly and hot.
What To Serve With Artichoke Dip
Pita Chips
Tortilla Chips
Crackers
Veggies
Really whatever your favorite dipper is, works great with this. And you can adjust the heat level easily with how much jalapeno you use. So if you like it spicy add more!
Store leftovers covered in the fridge for up to a week.
Copycat version of a Costco favorite. Creamy, a little spicy, and delicious. Great served warm or cold.
Prep Time10 minutes
Additional Time1 hour
Total Time1 hour10 minutes
Ingredients
1 (14.75 oz) jar Cara-Mia Artichokes, drained
1 (8oz) package cream cheese
1/2 cup mayo
1/2 cup Parmesan cheese
1 clove garlic
1/2 tsp salt
1/4 tsp black pepper
1 jalapeno, , seeded and chopped
Instructions
Add the artichokes to the bowl of a food processor. Process until chopped. Add the chopped jalapeno and clove of garlic, and pulse until finely chopped. Add remaining ingredients, and process until well combined.
Let sit at least an hour before serving.
Serve warm or cold with pita chips, tortilla chips, crackers or veggies
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Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Erin S
Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.
It's delicious – so warm and bubbly and cheesy. Perfect for dipping with crackers, baguettes, carrots or celery sticks and even some homemade pita like I have here.
A store-bought unopened container of artichoke dip usually can last up to about two weeks past the 'best by' date printed on the package if kept in the refrigerator. Once opened, it's best to consume it within five to seven days.
Pita chips are made from baked or fried pita bread, and they go exceptionally well with artichoke dip. Even if you don't like artichoke, you're bound to love this fantastic dip. Made with artichoke hearts, mayo, sour cream, parmesan cheese, and onion, this dip tastes great warm or cold.
Pull off and eat the individual petals from the cooked artichoke, marking your way down to the heart of the artichoke. 4. When you get to the heart of the artichoke, you will notice the fuzzy hair layer referred to as the "choke". This part of the artichoke is not edible.
The sweet and slightly wild taste of lamb well lends itself to a marriage with artichoke hearts. So do other animal proteins, such as chicken or eggs. With aromatic herbs such as thyme, parsley, basil and Roman mint. Slight hints of menthol counterbalance the bitter notes.
How long is spinach artichoke dip good for in the fridge? This dip will stay good for up to four days covered in the fridge. You can reheat the dip in the oven at 375 degrees or reheat small portions in the microwave.
The date printed on the container is an “unopened” date - meaning the dip will stay fresh if unopened until that date. Once the dip container has been opened, we recommend consuming the dip within about 10-14 days for optimum flavor and freshness and follow the “refrigerate after opening” instructions on the label.
Raw artichokes do not keep well. They should be refrigerated (I wrap them in a plastic vegetable bag) and used as quickly as possible. Cooked artichokes can be kept in the refrigerator for several days. One of the easiest ways to cook them is to steam them whole for about 45 minutes.
Spinach and artichoke dip contains 1.2 g of saturated fat and 5.9 mg of cholesterol per serving. 15 g of Spinach and artichoke dip contains 21.15 mcg vitamin A, 0.2 mg vitamin C, 0.01 mcg vitamin D as well as 0.07 mg of iron, 17.70 mg of calcium, 21 mg of potassium.
Getting back to that whole “outside the box” thing, we humbly suggest spreading Trader Joe's Spinach & Artichoke Dip on a burger, paired with shredded cheese for an amped-up quesadilla, or as a sauce on steamed broccoli or cauliflower – memorable and monumental dinner options, without a monumental amount of effort.
Roasted jalapeños and poblano peppers, mixed with chili powder, cream cheese, and mayo. Then served up dip-style with chili butter and salty crumbled Mexican cotija cheese on top. This dip is quick to make and totally delicious, especially with tortillas and chips on the side for scooping.
Stir cream cheese, mayonnaise, Cheddar, mozzarella, green onion, jalapeño peppers, and bacon together in a bowl; spread into a 9-inch round baking dish. Make the topping: Mix crackers, Parmesan, and melted butter together in a bowl. Spread over cream cheese mixture.
Roasted jalapeños and poblano peppers, mixed with chili powder, cream cheese, and mayo. Then served up dip-style with chili butter and salty crumbled Mexican cotija cheese on top. This dip is quick to make and totally delicious, especially with tortillas and chips on the side for scooping.
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
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