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This cold artichoke dip recipe is made with fresh whole artichokes, roasted garlic, jalapeño, lemon, and herbs, blended smooth with cream cheese and sour cream. Served chilled, it is a make-ahead appetizer dip that’s easy to prep for parties and boards.
About the Taste
This cold, creamy artichoke dip is a little tangy, savory, and bright…a perfect combination. The cream cheese, sour cream, and mayo give this appetizer its rich, creamy texture. The slow-roasted garlic and shallots add just enough depth and blend seamlessly with the other flavors. The artichoke heart really stands out when you serve the dip inside it, adding a buttery note with a bit of tang. The roasted jalapeño brings a very light kick to spice things up.
I’ve been getting my appetizers ready for Super Bowl and this is one that I will definitely be serving. Not only is it delicious, but it’s gorgeous. The fresh artichoke leaves are edible, obviously, which adds to the fun. Serve it alongside chips and enjoy the creamy, crunchy contrast.
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Table of Contents
All About Artichokes
How Do You Choose Fresh Artichokes
Artichokes don’t ripen the way fruit does, so there’s no waiting for them to get sweeter or softer. What you’re really judging is how fresh they still are. I always start by picking one up, it should feel heavier than it looks. If it feels light or hollow, it’s already losing moisture.
The leaves matter more than color. You want them tight and packed in, not flaring open. When you squeeze the artichoke, the leaves should push back a bit. Sometimes you’ll hear a faint squeak. That’s actually a good sign and usually means it hasn’t dried out yet.
Don’t stress too much about how it looks on the outside. Some browning or bronzing on the outer leaves is normal, especially in cooler months, and it doesn’t affect the inside at all. The texture is more telling, if an artichoke feels spongy, brittle, or oddly lightweight, it’s probably been sitting around too long and won’t cook as nicely.
How Should You Store Them
Store artichokes unwashed in the refrigerator, loosely wrapped in a bag or towel. Use them within a few days if you can. They’re best while they’re still tight. Once the leaves start opening up noticeably, quality drops quickly.
How Do You Know They’ve Gone Bad
An artichoke is past its prime when it feels light, dry, or spongy instead of firm and dense. Leaves that are spread open, cracked at the tips, or brittle rather than flexible aren’t good. You may also notice darkened or mushy spots near the base, or an overall dull, tired look.
Smell matters too. A fresh artichoke should smell clean and vegetal. If there’s any sour or musty odor, it’s best to skip it. Once an artichoke dries out, it won’t soften properly when cooked, and the inside can turn tough or stringy instead of tender.
When Are They In Season
Artichokes are at their best in the spring, with a smaller second season in the fall. You can still find them year-round, but out of season you may notice tougher leaves and a drier interior, which just means a little more trimming and it won’t taste as good.
If you are having a hard time finding fresh artichokes near where you live, Ocean Mist Farms is highly rated and sells them year-round.
Prep the Ingredients
The Roasted Garlic, Shallots, and Jalapeño
Garlic Head | Shallots | Jalapeño
Trim the top off the garlic head to expose the cloves. Trim the tops of the shallots but leave them whole. Slice the jalapeño in half lengthwise and remove the seeds and ribs. Roast all three until fully tender and mellow, with no raw bite remaining. The garlic and shallots should be soft enough to squeeze easily. Allow everything to cool completely. This prep should be done about one hour before you plan to start cooking the artichoke and making the dip.
The Artichoke
Fresh Artichoke | Lemon
Trim the stem nearly flush so the artichoke can sit upright. Cut about two inches off the top and trim the thorny tips from the outer leaves so they are blunt and safe to handle. Cook the artichoke until very tender, then briefly chill in cold water. Drain thoroughly and pat dry so no water remains between the leaves. Pull away and reserve enough inner leaves to create a clear cavity for the dip, then fully remove and discard the fuzzy choke from the center so the interior is clean and smooth.
The Dip
Cream Cheese | Sour Cream | Japanese Mayo | Honey | Marinated Artichokes | Parsley | Chives | Green Onions | White Pepper | Onion Powder | Garlic Powder | Salt
Bring the cream cheese fully to room temperature so you get that whipped creamy texture. Drain the marinated artichokes well and reserve a small amount of brine separately. Wash and dry all herbs completely, then do a rough chop so they are ready for the food processor.
Ingredient Swaps
- Cream cheese: Mascarpone works well here and stays smooth when blended. The dip will be slightly softer and less tangy.
- Sour cream: Full-fat Greek yogurt works in the same amount. It will be a little tangier and slightly firmer once chilled.
- Japanese mayo: Regular mayonnaise swaps cleanly. The flavor is a little sharper and less rounded.
- Jalapeño: Roasted poblano gives gentle warmth with less heat. The flavor is milder and more earthy.
- Fresh Artichoke: If fresh artichoke hearts aren’t available, you can just put this in a pretty serving bowl and eat it with chips. The flavors of this dip are still amazing.
Similar Recipes
- Spinach Artichoke Dip: Cold, creamy, and piped onto a platter instead of scooped from a bowl. It’s smooth, composed, and finished with toppings, more appetizer spread than party dip.
- Spinach and Artichoke Dip: The warm, baked version with plenty of melted cheese. This one goes straight from oven to table and is more of your classic version.
- Jalapeño Artichoke Dip: Cheesy and baked with jalapeños folded throughout. Still artichoke-forward, but with more heat.
Nadia’s Tips
- This is great for hosting. The dip can be made ahead and stored in the fridge up to a day in advance. The artichoke is best cooked closer to serving, but once assembled it can be covered and refrigerated for up to an hour.
- Whole artichokes hold a surprising amount of water. Even after cooking, they need to be drained and dried well so moisture doesn’t dilute the dip once it’s tucked inside. I take a minute to gently open the leaves and blot where I can.
- Don’t trim the artichoke stem too close. It should be flush enough to stand on its own without tilting, but you still want enough structure to support the dip.
- Make sure the fuzzy choke is completely removed before filling. That’s not something you want to be part of the dip.
The Perfect Pairings
London Mule Large Batch: A crisp, citrusy batch cocktail that keeps things refreshing alongside this chilled appetizer. The bright acidity and bubbly ginger beer play nicely with creamy, cold dip and is too easy to sip on.
Lamb Loin Chops: These herb-buttered lamb loin chops with grilled corn orzo salad bring a savory main to your meal. The grilled, rich lamb pairs beautifully after the creamy artichoke base.
Crispy Herb Potatoes: Herb-crisped potatoes alongside your herby lamb dinner is just the bite you will want.
Amaretto Peaches: End with warm, caramelized peaches and creamy ice cream for a dessert. The sweet fruit and toasted almonds is the perfect finish.
Cold Artichoke Dip FAQ
Yes. The dip itself can be made up to a day ahead and stored in the fridge. It holds its texture well and actually benefits from a little time to settle before serving.
Whole artichokes hold water even after cooking. Drying it thoroughly keeps excess moisture from loosening the dip once it’s filled, especially where the leaves meet the center.
Chips are the easiest addition, especially something crisp and lightly salted. Crackers or sliced vegetables also work well if you want a little variety on the board.
Yes. This dip is meant to be served cold and can go straight from the fridge to the table. If it sits out for a few minutes while people gather, that’s fine too, but there’s no need to bring it to room temperature before serving.
One large artichoke works well for about 4-6 people as an appetizer, depending on what else is on the table.
Yes. You can serve the dip in a shallow bowl or platter if you prefer. The artichoke-as-the-bowl is part of what makes this recipe special, but the dip itself stands on its own and works well with chips, crackers, or vegetables.
Cold Artichoke Dip
Equipment
- garlic roaster with lid, or oven-safe dish with aluminum foil
- sheet pan
- pot with lid
- spoon
Ingredients
- 1 large garlic head
- 2 shallots
- Olive oil
- 1 jalapeño, halved lengthwise and seeded
- 1 large artichoke
- 1 large lemon
- 8 oz cream cheese
- ¼ cup sour cream
- 2 tbsp Japanese mayo
- ½ tbsp honey
- ¼ tsp white pepper
- ½ tsp onion powder
- ¼ tsp garlic powder
- 1 pinch salt
- 7½ oz marinated artichokes, drained, with 1-2 tbsp brine reserved
- ¼ bunch parsley, rough chop
- 3 tbsp chives, rough chop, plus more for topping
- 2 green onions, rough chop, green parts only
- chips, for serving
Instructions
- Roast the Garlic, Shallots, and Jalapeños (Do This First): Preheat the oven to 375°F. Slice the top off the garlic head and trim the tops of the shallots. Place the garlic and shallots cut side up in a garlic roaster, drizzle with olive oil, and cover with the lid. Cut the jalapeños in half and seed it. Place the jalapeño halves cut side down on a sheet pan. Set the garlic roaster on the same pan and roast for 60 minutes, removing the jalapeños after 25 minutes and setting them aside.1 large garlic head, 2 shallots, Olive oil, 1 jalapeño
- Cook the Artichoke: Bring a large pot of water to a simmer. While the water heats, trim the artichoke stem nearly flush so it stands upright. Cut about 2 inches off the top and trim the thorny tips from the leaves. Cut the lemon in half, squeeze the juice into the simmering water, then add both lemon halves to the pot. Add the artichoke, cut side down, and cover. Simmer for 30-45 minutes until very tender.1 large artichoke, 1 large lemon
- Prepare the Dip: While the artichoke cooks, squeeze out the roasted garlic and roasted shallots into a food processor. Add the roasted jalapeños, cream cheese, sour cream, Japanese mayo, honey, white pepper, onion powder, garlic powder, salt, marinated artichokes well as the reserved artichoke brine, parsley, chives, and green onions. Process until completely smooth. Transfer to a container and chill for at least 30 minutes.8 oz cream cheese, ¼ cup sour cream, 2 tbsp Japanese mayo, ½ tbsp honey, ¼ tsp white pepper, ½ tsp onion powder, ¼ tsp garlic powder, 1 pinch salt, 7½ oz marinated artichokes, ¼ bunch parsley, 3 tbsp chives, 2 green onions
- Prep the Artichoke: Remove the cooked artichoke from the pot and immediately submerge it in cold water. Drain well and dry thoroughly. Using a spoon, remove some inner leaves to create a cavity for the dip, reserving those leaves for dipping. Fully remove and discard the fuzzy choke from the center.
- Assemble and Serve: Spoon the chilled dip into the center of the artichoke. Drizzle lightly with olive oil and sprinkle with extra chives. Serve with the reserved artichoke leaves and chips.chips
Kitchen Cam
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
