Artichoke, Jalapeno and Parmesan Dip

READY IN: 5mins
Top Review by patty m

Good dip - it has a nice kick to it. Used light cream cheese and it came out very good. The pickled jalapeno might have been a bit too sweet for my taste - next time I'll probably sub 1-2 fresh jalapenos and maybe some green chilis instead.

Ingredients Nutrition

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup finely grated fresh parmesan cheese
  • 3 -4 pickled jalapeno peppers, finely chopped
  • 1 (6 ounce) jar marinated artichoke hearts, drain,reserve marinade
  • 1 -2 teaspoon jalapeno sauce
  • salt
  • freshly ground black pepper


  1. Use a food processor with metal blade to finely grate Parmesan cheese.
  2. Add the cream cheese, mixing well.
  3. Transfer cheese mixture to a mixing bowl.
  4. Chop jalapeno peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
  5. Add artichoke/jalapeno mixture and the jalapeno sauce to cheese mixture.
  6. Mix well.
  7. If needed, add small amount of additional marinade to obtain desired consistency.
  8. Salt and pepper to taste.
  9. Refrigerate until ready to serve.
  10. Serve with a variety of crackers or chips.

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