Baked Jalapeño Artichoke Dip with Greek Yogurt
A creamy, tangy hot dip featuring tender artichokes and spicy pickled jalapeños in a rich cream cheese base lightened with Greek yogurt. The combination of Parmesan and mozzarella creates perfect melted cheese pulls while adding depth of flavor. This crowd-pleasing appetizer works beautifully for game day parties, potlucks, or casual entertaining. The addition of Greek yogurt reduces calories without sacrificing creaminess, while pickled jalapeños provide consistent heat and tang that pairs perfectly with the mild artichokes.
Ingredients
- 8 ounces 1/3 less fat cream cheese (Neufchatel), softened
- ¼ cup plain Greek yogurt
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 16 ounces frozen artichokes, thawed, drained and choppedcanned artichoke hearts1:1none
drain and chop well
- ⅓ cup canned or jarred pickled jalapeños, chopped, drainedfresh jalapeños1:1spicy
less tang, more heat
- 1 cup grated Parmesan cheese
- 1 cup shredded part-skim Mozzarella or Colby Jack cheese
Instructions
- 1
Preheat oven and coat baking dish with cooking spray
- 2
Beat cream cheese with electric mixer until completely smooth and lump free
- 3
Add Greek yogurt, lemon juice and salt and beat until combined
- 4
Squeeze excess moisture from artichokes and add to cream cheese mixture
- 5
Add jalapeños, Parmesan and mozzarella and beat on low until just combined
- 6
Spread mixture into prepared baking dish and bake uncovered until bubbling hot and lightly browned
- 7
Let cool slightly before serving
Tips
Squeeze artichokes thoroughly in paper towels to remove excess moisture and prevent watery dip
Use room temperature cream cheese for easier mixing and smoother texture
Adjust jalapeño quantity based on heat preference - start with less and add more
Good to Know
refrigerate covered up to 3 days
assemble up to 1 day ahead, bake before serving
hot with tortilla chips, crackers, or vegetables
Common Mistakes
squeeze artichokes well to avoid watery dip
don't overmix after adding cheeses to prevent tough texture
let cool slightly to avoid burns from hot cheese
Substitutions
drain and chop well
less tang, more heat
FAQ
Can I make this ahead of time?
Yes, assemble the dip completely and refrigerate covered for up to 24 hours. Add 5-10 minutes to baking time if baking straight from refrigerator.
What if I don't have pickled jalapeños?
Fresh jalapeños work but provide less tang. Sauté them first to soften, or try banana peppers for milder heat with similar pickle flavor.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in oven at 350°F for 10-15 minutes or microwave in 30-second intervals until heated through.