A velvety lightened-up artichoke jalapeno dip! It’s packed with flavors of sautéed jalapenos, garlic and shallots tossed with spinach and satisfying chunks of baby artichokes. Serve this crowd-pleasing dip warm or cold.
This artichoke jalapeno dip is creamy with robust flavors and made with lighter ( whipped) cream cheese and tons of vegetables. Anytime there’s a party- make this your go-to-dip! I promise it doesn’t disappoint!
One of the hubby’s favorite snacks and party food appetizer is spinach artichoke dip and a fanciful artichoke jalapeno dip that I get from Costco or Trader Joe’s. Only the Costco size container is too much for our family of four to enjoy on a regular basis and I don’t get to Trader Joe’s much these days. So I make my own at home! The good thing about making homemade artichoke jalapeno dip is that you can control how much jalapeno flavor to add in order to cater to all family members or party goers.
Why this artichoke dip recipe works
+ perfect for all parties! – serve this at super bowls, birthday parties, brunch, and for snack time gatherings. This artichoke dip easily can be doubled or tripled for larger crowds.
+ can be made lighter and low in fat – use whipped cream cheese that has less fat than regular cheese for a lighter and fluffier dip.
+ it’s a tasty way to eat vegetables – this easy dip recipe has lots of greens from jalapenos, spinach and baby artichoke which adds nutrients and healthy fiber in your daily diet.
+ one of the most versatile hot or cold dip recipes! – serve this warm or cold, as a spread in sandwiches, served with chips or pretzels, or even melt it over cooked broccoli or green beans to serve as a savory side casserole.
Ingredients include jalapenos, shallots, garlic, baby artichoke (drained and from a can), spinach, whipped cream cheese, apple cider vinegar (or can use lemon juice), salt and pepper. These minimal ingredients make this artichoke jalapeno dip easy, quick and delicious! If you want to make the dip spicier, keep the jalapeno seeds in, and for a more mild dip- remove them.
How to make artichoke jalapeno dip
STEP 1. This is first made in a skillet by heating the jalapeno, shallots, garlic, and salt in a skillet with oil for about 4 minutes. Then add the spinach until slightly wilted (times and details are in the recipe card).
STEP 2. Mix together a bowl the cream cheese, vinegar and remaining salt. Add the cooked vegetables to a food processor to pulse until they are chopped into small pieces. Next add them to the bowl with the cream cheese mixture.
STEP 3. Blend together and serve warm or chill first and serve as a cold dip.
What to serve with artichoke and jalapeno dip
Serve with pretzels, crackers, fresh vegetables such as cucumbers, carrots, jicama sticks, and celery. You can also use it as a spread in sandwiches, and add cucumber slices and sprouts. Or turn it into a creamy sauce and melt it into cooked chopped broccoli or green beans.
Gratify Foods makes gluten-free snacks and was so kind to send me a few of their products to test out and share with you. I just love their crackers and pretzels and paired them with our artichoke jalapeno dip. Check them out because I think you will be beyond please how tasty their gluten-free snacks are!
Size matters – Make sure to really get the shallots, garlic and jalapenos chopped super fine and even in size. This allows all the vegetables to cook evenly with consistent texture.
Texture – After all the sautéed vegetables (shallots, garlic and jalapenos) are chopped and sautéed let them cool slightly if blending in the food processor. I prefer my dip chunky and my hubby likes his more blended and smoother- enjoy the texture how you like it best.
Blending the veggies is optional – If you want to hide any visual chunks of vegetables from the kids I offer the recipe instructions to be blended slightly. To get a chunky texture the mixture can be left as is and directly just mixed into the cream cheese mixture. Or for a medium to smoother texture pulsed the artichoke jalapeno dip in a food processor for about 1-3 seconds at a time.
If you make this artichoke jalapeno dip from DelightfulMomFood I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER for more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below!
Artichoke Jalapeno Dip
- ½ cup shallots about 2 large shallots, diced finely
- 1 tablespoon garlic about 3 garlic cloves, minced
- 1 cup spinach chopped and packed
- 14 ounce canned artichoke (in water not oil), drained and chopped into fine pieces
- 8 ounces whipped cream cheese or whipped Greek yogurt cream cheese
- 2 jalapenos diced finely and seeds removed
- ½ teaspoon apple cider vinegar or lemon juice
- 1 teaspoon pink Himalayan salt
- 1 Tablespoon olive oil
- Heat olive oil in a large nonstick skillet over medium heat. Cook the shallots, garlic and jalapenos, stirring frequently, until tender, about 4 minutes. Add the chopped spinach and ½ teaspoon salt and cover and cook until the spinach is wilted, about 7 minutes. Keep an eye on it that it does not start to burn as the heat may need to be turned down to low. Set aside to cool.
- In a large bowl add the cream cheese, remaining ½ teaspoon of salt, apple cider vinegar, and chopped artichoke. Add the cooled garlic, jalapeno, shallot and spinach mixture. Mix until combined well. Optional to add the mixture to a food processor and pulse for 1-3 seconds to blend slightly or longer for a smoother consistency.
- Serve with you favorite gluten-free crackers, pretzels, bread, cucumber slices or celery sticks for dipping.
Recipe post updated. This post is sponsored by Gratify Foods and all opinions and words are expressed and written by me.