Jalapeño Artichoke Dip with Green Chiles and Three Cheeses
A creamy, crowd-pleasing hot dip combining tender artichoke hearts with spicy jalapeños and mild green chiles in a rich three-cheese base of cream cheese, mozzarella, and Parmesan. Perfect for game day gatherings, holiday parties, or casual entertaining when you need an appetizer that delivers bold flavor with minimal effort. The combination of two pepper varieties creates layers of heat and flavor, while the golden bubbly top adds visual appeal that draws guests to the table.
Ingredients
- 8 oz cream cheese, room temperature
- 1 cup sour cream
- 1 12-oz can artichoke hearts, cut into 1/2 inch pieces
- ½ cup Parmesan cheese, grated
- 1 ½ cups shredded mozzarella cheese, reserve 1/2 cup for topping
- 1 4-oz can diced jalapeñospoblano peppers1:1milder
less heat with more flavor
- 1 4-oz can diced green chiles
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- 1
Preheat oven to 375 degrees
- 2
Mix room temperature cream cheese and sour cream in stand mixer bowl using paddle attachment on medium speed until well combined
- 3
Add chopped artichoke hearts, Parmesan cheese, 1 cup mozzarella cheese, diced jalapeños, diced green chilies, garlic powder and onion powder to cream cheese mixture and mix on low speed until well combined
- 4
Spread dip into baking dish and top with remaining mozzarella cheese
- 5
Bake for 25-30 minutes until edges are bubbly and top is golden brown
- 6
Remove from oven and let cool for a few minutes before serving
Tips
Let cream cheese come to room temperature for easier mixing and smoother texture
Reserve some mozzarella for the top to create an appealing golden crust that guests love
Use an 8x8, 9x9, or 12-inch round dish depending on desired thickness
Good to Know
refrigerate covered up to 3 days
can be assembled 1 day ahead, add topping cheese before baking
serve warm with tortilla chips, crackers, or fresh vegetables
Common Mistakes
use room temperature cream cheese to avoid lumps
don't overbake or cheese will become oily and separate
Substitutions
less heat with more flavor
FAQ
Can I make this dip ahead of time?
Yes, assemble the dip without the top cheese layer up to one day ahead. Cover and refrigerate, then add the remaining mozzarella and bake as directed.
What if I want less heat?
Reduce or omit the jalapeños, or substitute with mild green chiles. You can also rinse canned jalapeños to remove some heat.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.