It’s time for another dip! This Jalapeno Artichoke Dip is a new favorite of mine. Perfect for parties, it goes great with crackers or chips. But can also be used as a veggie dip.
This dip is low carb which makes it keto friendly. Of course, you have to carefully choose what you dip into it. LOL
If you are looking for an appetizer or side dish that won't ruin your diet, this recipe is perfect.
It only takes 10 minutes (tops!) to make the whole thing so don't wait too long before making yourself some!
**Be sure to scroll to the recipe card for detailed quantities and directions**
Origins of this Dip
I originally bought a small container of jalapeno artichoke dip on an impulse at the grocery store. One taste and I was hooked. I think I ate the whole container in one day. After buying and eating 3 more containers in the next 2 weeks, I realized I needed to figure out how to make my own. It took a bit of trial and error, but I finally got the combination I wanted.
Good thing, too. The grocery store no longer carries that dip!
How to make Jalapeno Artichoke Dip
I use a food processor to do all the work for this dip, but if you don’t have one a hand mixer should work just fine.
First, chop the artichoke hearts. I have done this with a knife, but a food processor is much quicker. If using a processor, just pulse a few times. Then remove the chopped artichoke before proceeding with the rest of the ingredients.
Leaving the artichoke hearts in during the rest of the processing results in a very smooth dip. If you prefer that, go ahead. But I prefer the texture achieved by having chopped “pieces” of artichoke in the final dip.
Then add all the other ingredients to the food processor (affiliate link) and mix to combine. Mix it well to ensure all the spices and flavors are evenly incorporated.
The final step is to add back the chopped artichokes. If using a food processor, a few pulses is all that is needed. If mixing in a bowl, simply stir or fold the artichokes into the mix. I typically add the contents of the food processor to whatever bowl is holding the chopped artichokes and mix.
Of course, a major advantage to making your own dip is the ability to customize. For instance, this is a very mild dip. You can hardly taste the jalapeno. If you want a stronger jalapeno taste, you can always add some more!
You can also try switching up the cheeses. I love the mild taste and creamy texture of Monterey Jack cheese, but feel free to substitute some or all of it. A combination of “Mo Jack” and cheddar always seems to work well.
This dip is fantastic with crackers and tortilla chips. But don’t stop there! It works great as a veggie dip too. Slices of cucumber and zucchini are my personal favorites.
And since the dip itself is keto-friendly, serving with low carb veggies makes it a great choice for everyone.
Jalapeno Artichoke Dip
- 12 ounces canned or jarred marinated artichoke hearts drained
- 8 ounces cream cheese
- ½ cup mayonnaise
- 1 tablespoon diced jalapenos pickled/canned
- 1 bunch green onions chopped
- 1 ½ tablespoons ranch seasoning
- 4 ounces Monterey Jack cheese shredded (about 1 cup)
- ½ cup Parmesan cheese shredded
- Chop the artichoke hearts with a knife or in a food processor. If using a food processor, remove and set aside while mixing the other ingredients.12 ounces canned or jarred marinated artichoke hearts
- Add all other ingredients to the food processor and process until smooth.8 ounces cream cheese, ½ cup mayonnaise, 1 tablespoon diced jalapenos, 1 bunch green onions, 1 ½ tablespoons ranch seasoning, 4 ounces Monterey Jack cheese, ½ cup Parmesan cheese
- Combine with artichoke pieces, either in the food processor or simply stir together in a bowl.12 ounces canned or jarred marinated artichoke hearts
- Serve with cut up vegetables, crackers, tortilla chips or “dippable” of choice.
Nutrition values are estimates only, using online calculators. Please verify using your own data.