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Artichoke dip in a white bowl.
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Warm and Cheesy Artichoke Jalapeno Dip (two ways)

A simple warm and cheesy artichoke dip spiced up with jalapenos. Make it in the oven or slow cooker.
Course Appetizer, Main dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 9
Calories 237kcal

Ingredients

  • 8 oz cream cheese softened
  • 3 tablespoons mayonnaise
  • 1 ½ cups grated Monterey Jack cheese divided
  • 14 oz can artichoke hearts drained and chopped
  • 2 tablespoons to 4 minced jalapenos* (fresh, canned or jarred)
  • 1 clove garlic finely minced
  • ½ teaspoon dried dill
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper

Instructions

Oven method:

  • Preheat oven to 375. Mix all ingredients except ½ cup Monterey Jack cheese in a large bowl. Once thoroughly combined, place into oven safe casserole dish. Top with remaining ½ cup Monterey Jack cheese. Bake for about 15-20 minutes, until warmed throughout and bubbly. Turn on the broiler and broil for an additional minute or two to brown the top. Serve immediately with chips, toasted bread or crudités.

Slow cooker method:

  • Place all ingredients in a slow cooker and warm over medium/high heat, stirring occasionally. Once all the ingredients are warmed and melted, reduce the slow cooker to "low" or "keep warm." Serve straight from the slow cooker with chips, toasted bread or crudités.

Notes

*A note about jalapenos: if you are sensitive to heat, start with the smaller amount and work up from there. The heat in a jalapeno is in the seeds and ribs, so I suggest removing most or all of them if you don't want it too spicy.

Nutrition

Calories: 237kcal | Carbohydrates: 3g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 573mg | Potassium: 50mg | Sugar: 1g | Vitamin A: 925IU | Vitamin C: 9.4mg | Calcium: 174mg | Iron: 0.6mg