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Jalapeño Artichoke Dip 💚 aka the best dip I’ve ever made!
If you loved this recipe, check out my Cheesy Jalapeño Poppers!
Why You’ll Love Jalapeño Artichoke Dip
This is such an easy and delicious recipe! It is the perfect appetizer for game day, for hosting, and honestly just a night in. It’s cheesy, spicy, and so good. You can get it done in 45 minutes or less, which makes it great for a last minute app.
How To Prepare Jalapeño Artichoke Dip
🧄 First, sauté the pancetta and shallots in a pan of medium low heat for 10-12 minutes until slightly caramelized. Add in garlic and sauté 2 minutes. Add the sugar and a pinch of salt. Sauté another 5 minutes.
🌶 Secondly, add the cream cheese, jalapeños, jalapeño juice, chives, parsley and goat cheese to a food processor. Then, process for 5-10 seconds.
🥓 Add in the pancetta/shallot mixture. Then, pulse until desired texture. Salt and pepper at the end.
🧀 Then, add it to a bowl and add most of the gruyere and gouda to it, saving some for topping. Mix it in.
🌟 Add dip to a baking dish, top with provolone and the shredded cheese.
🔥 Bake at 400F for 30 minutes. Then, broil for 1-2 minutes.
🌿 Lastly, top with chives and parsley.
Substitutions and Variations
- You can use bacon instead of pancetta.
- You can use your favorite cheeses.
- Herbs can be easily swapped for your favorites or which ever ones you have on hand.
- You can use any pepper of your choice instead of jalapeño, such as serrano.
Chef Nadia’s Tip
Using canned jalapeños in escabeche is key here.
Similar Recipes
Butters
Caramelized Shallot Dip
Appetizers
Cheesy Jalapeño Poppers
Butters
Stracciatella Dip
Butters
Goat Cheese Dip
Common Questions
I use Emmi Gruyere!
You can use bacon instead of pancetta.
Yes of course, you can use any cheeses of your choice.
I used Fiorucci Pancetta for this recipe.
Jalapeño Artichoke Dip
Ingredients
- 1/3 cup canned pickled jalapenos , and 1/4 cup of the juice
- 1 cup artichoke hearts
- 8 oz cream cheese
- 4 oz goat cheese
- 4 slices pancetta, chopped fiorucci
- 2 large shallots, chopped
- 1.5 tsp sugar
- 2 garlic cloves, minced
- 1/3 cup chives
- 1/2 bunch flat leaf parsley
- 1/2 cup gruyere, shredded
- 1/3 cup gouda, shredded
- 3 slices provolone
Instructions
- First, sauté the pancetta and shallots in a pan of medium low heat for 10-12 minutes until slightly caramelized. Add in garlic and sauté 2 minutes. Add the sugar and a pinch of salt. Sauté another 5 minutes.
- Secondly, add the cream cheese, jalapeños, jalapeño juice, chives, parsley and goat cheese to a food processor. Then, process for 5-10 seconds.
- Add in the pancetta/shallot mixture. Then, pulse until desired texture. Salt and pepper at the end.
- Then, add it to a bowl and add most of the gruyere and gouda to it, saving some for topping. Mix it in.
- Add dip to a baking dish, top with provolone and the shredded cheese.
- Bake at 400F for 30 minutes. Then, broil for 1-2 minutes.
- Lastly, top with chives and parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
