Artichoke & Jalapeno Dip Recipe

A chunky dip perfect for any Mexican dish. Use it for your tortilla chips, nachos and even your favorite quesadillas. Makes this artichoke dip as spicy as you want. Add in more jalapenos as you desire.

Kristi Sauer |

How To Make Artichoke & Jalapeno Dip

Prep: 10 mins
Cook: 30 mins
Total: 40 mins


  • 4 oz pimentos , or 1 jar, chopped
  • 14 oz artichoke hearts, or 1 can drained & diced
  • 1 ½ cup mayonnaise
  • 7 oz green chilies, or 1 can, diced
  • 8 jalapenos, less if you don't like it hot, fresh
  • 4 oz Monterey Jack cheese, grated
  • ½ cup Parmesan cheese, the grated kind
  • Parmesan cheese , to cover, additional


  1. Spray 1 ½ qt casserole dish with Pam.

  2. Drain and reserve 2 teaspoons of pimiento.
  3. Mix remainder pimiento, artichokes, mayonnaise, green chilies, jalapenos, Monterey Jack cheese and ½ cup Parmesan cheese.

  4. Spoon into a shallow casserole ( 1 ½ quarts)
  5. Sprinkle with additional parmesan cheese and pimientos.
  6. Bake uncovered at 325 degrees F for 30 minutes or until bubbly.

  7. Serve with crackers or baguette bread slices
  8. This will serve quite a few people.

Recipe Notes

Note: You may use canned jalapenos instead of fresh. The canned jalapenos are not hot.


  • Sugar: 6g
  • :
  • Calcium: 360mg
  • Calories: 782kcal
  • Carbohydrates: 12g
  • Cholesterol: 72mg
  • Fat: 75g
  • Fiber: 4g
  • Iron: 1mg
  • Potassium: 170mg
  • Protein: 14g
  • Saturated Fat: 17g
  • Sodium: 1413mg
  • Vitamin A: 1435IU
  • Vitamin C: 63mg
Nutrition Disclaimer
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