Cold Artichoke and Jalapeño Dip Recipe
Introduction
This Cold Artichoke and Jalapeño Dip is a creamy, tangy treat with a spicy kick, perfect for parties or casual snacking. It comes together quickly and is sure to be a crowd-pleaser with its fresh flavors and rich texture.
Ingredients
- 8 ounces cream cheese (softened)
- 1 cup shredded Monterey jack cheese
- 14 oz can artichoke hearts (drained, dried, and roughly chopped)
- 1 cup Greek yogurt
- 1/3 cup pickled jalapeño (finely chopped)
- 1 ½ tablespoon dried minced onion
- 2 tablespoons lemon juice
- 2 teaspoons finely chopped dill
- ½ teaspoon salt
Instructions
- Step 1: In a large bowl, beat the softened cream cheese using an electric mixer until light and fluffy, about 30 seconds.
- Step 2: Add the shredded Monterey jack cheese, chopped artichoke hearts, Greek yogurt, finely chopped pickled jalapeño, dried minced onion, lemon juice, chopped dill, and salt. Beat again until all ingredients are well combined.
- Step 3: Cover the bowl and refrigerate the dip until chilled, at least 1 hour, to allow flavors to meld.
Tips & Variations
- For a milder dip, reduce the amount of pickled jalapeño or substitute with diced green bell pepper.
- Try adding fresh herbs like parsley or chives for extra freshness.
- Serve with crunchy vegetables, pita chips, or crusty bread for best results.
Storage
Store the dip covered in the refrigerator for up to 3 days. Stir well before serving if it has been sitting for a while. This dip is best served chilled but can be brought to room temperature for about 15 minutes before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, it actually tastes better after chilling for a few hours or overnight as the flavors have time to blend.
Can I use fresh jalapeños instead of pickled?
Fresh jalapeños can be used, but keep in mind they will add more heat without the tangy flavor that pickling provides. Adjust the amount to your spice preference.
Print
Cold Artichoke and Jalapeño Dip Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Low Fat
Description
This refreshing Cold Artichoke and Jalapeño Dip is a creamy, tangy, and slightly spicy appetizer perfect for gatherings and parties. Combining softened cream cheese, shredded Monterey Jack cheese, artichoke hearts, pickled jalapeños, and Greek yogurt, this no-cook dip delivers a delightful texture and bold flavors. A quick blend of dried minced onion, lemon juice, and dill adds bright notes, making it an ideal companion for chips, crackers, or fresh veggies.
Ingredients
Cheese and Dairy
- 8 ounces cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 cup Greek yogurt
Vegetables and Herbs
- 14 oz can artichoke hearts, drained, dried, and roughly chopped
- 1/3 cup pickled jalapeño, finely chopped
- 2 teaspoons finely chopped dill
- 1 ½ tablespoons dried minced onion
Other
- 2 tablespoons lemon juice
- ½ teaspoon salt
Instructions
- Beat Cream Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until it becomes light and fluffy, which should take about 30 seconds. This creates a smooth base for the dip.
- Combine Ingredients: Add the shredded Monterey Jack cheese, roughly chopped artichoke hearts, Greek yogurt, finely chopped pickled jalapeño, dried minced onion, lemon juice, dill, and salt to the bowl. Beat all ingredients together until evenly combined into a creamy mixture.
- Chill the Dip: Cover the bowl tightly with plastic wrap or a lid and refrigerate the dip for at least 1 hour to allow the flavors to meld and the dip to chill thoroughly before serving.
Notes
- For a spicier kick, add more pickled jalapeños or some jalapeño seeds.
- Drain and pat dry artichoke hearts well to avoid a watery dip.
- Serve with tortilla chips, crackers, or fresh vegetables like celery or carrots.
- This dip can be prepared a day ahead and stored tightly covered in the refrigerator.
- Use full-fat cream cheese and Greek yogurt for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Keywords: Cold Artichoke Dip, Jalapeño Dip, Cream Cheese Dip, Party Dip, Appetizer, No Cook Dip
