Artichoke, Jalapeno and Parmesan Dip

Total Time
Prep 10 mins
Cook 0 mins

This dip looks really good - it sounds like one that we enjoy from Costco. You can change the heat of this depending upon how much jalapeno you add.

Ingredients Nutrition


  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 jalapeño peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
  5. Add artichoke/jalapeño mixture and the jalapeño 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.
  11. Makes 16 servings or yields 2 cups.
  12. Nutrition Facts (per 2 tablespoon serving): 82.8 calories; 72% calories from fat; 6.8g total fat; 21.1mg cholesterol; 151.4mg sodium; 70.6mg potassium; 2.0g carbohydrates; 0.7g fiber; 0.2g sugar; 1.4g net carbs; 3.9g protein.
Most Helpful

Excellent. I brought this to work as I had company over and had a little left and decided to share. I had to keep giving out the recipe. In fact, it has been requested that I make it again for a potluck tomorrow. Made no changes except used diced jalapenos (4 oz). So simple and SOOOOO good. Thanks for sharing.

Britt O's sweetie pie June 15, 2009

Spicy! I used jarred jalapenos since I didn't have any fresh (and the store bought ones are so bland when they're out of season that I don't bother with them!) and threw all the ingredients in the food processor at once and pulsed until the artichokes and jalapenos were well mixed in. Before refrigerating I topped with a sprinkle of cayenne, which was a very pretty addition! I served with Wheat Thins and Baked Tortilla chips.

Brooke the Cook in WI April 18, 2009