Cold Artichoke Jalapeño Dip (TJ’s Copycat)

Jump to:

• What’s in artichoke jalapeño dip?
• How to make cold artichoke and jalapeño dip
• Serving suggestions
• Make ahead tips
• Storing and freezing
• Recipe

Trader Joe’s artichoke jalapeño dip copycat recipe

If my Jalapeño Greek Yogurt Dip and Small Batch Artichoke Dip had a baby, you’d get this Cold Artichoke and Jalapeño Dip! Inspired by my favorite Trader Joe’s artichoke jalapeño dip, this copycat recipe is just as creamy and briny as the original. You’ll love making it at home!

I’m usually relying on the storebought version as a last-minute snack to serve when friends come over. However, times have changed! Because this easy party dip is made with simple ingredients and blends up in just 5 minutes, I no longer need to stock-pile the Trader Joe’s version.

All you need to make this easy party dip are a handful of creamy and cheesy ingredients, some canned artichokes, and, of course, pickled jalapeños. The briny, spicy flavors are well-balanced thanks to the cream cheese base and fresh dill and lemon.

Pro tip: Make a double batch and store the extras in your fridge. There’s no doubt that you’ll need them!

What’s in artichoke jalapeño dip?

The ingredients in artichoke jalapeño dip are all easy to find and pair so well together. This is what you need:

Cream cheese

The best thick and creamy dips always use cream cheese in the base. It keeps the texture sturdy while providing an added layer of tang to the flavor profile.

Remember to take the cream cheese out of the fridge 20 to 30 minutes before making the dip. Once it’s a little softer, the cream cheese will whip well and be much easier to work with.

Monterey Jack cheese

This semi-hard cow’s milk cheese provides the dip with a buttery flavor. If you can’t find Monterey Jack, you can replace it with Colby cheese, Havarti, or young Gouda.

Canned artichoke hearts

Artichoke hearts are located in the middle of an artichoke. It’s the meaty center that’s close to the stem and underneath the tough leaves. 

Give yourself a break and use canned artichoke hearts rather than cooking them yourself. They’re already nice and soft, briney, and can be thrown right in the dip once the excess water has been squeezed out.

Greek yogurt

Greek yogurt is the second half of the creamy base in the dip. It’s tangy, light, and really bright. You can use any plain Greek yogurt you like, but I prefer full-fat Greek yogurt for its rich flavors.

Are you all out of Greek yogurt at home? No problem! Just replace it with regular plain yogurt, sour cream, or half to one whole large avocado instead.

Pickled jalapeños

Not a fan of spicy food? Then pickled jalapeños are for you! While they do still have a heat, the spice level in pickled jalapeños is fairly tame compared to the fresh peppers.

I prefer to use "tamed" pickled jalapeños to maintain a slight kick without overwhelming the senses. If you’re a fan of heat, go ahead and use hot pickled jalapeños or make your own with custom spices and flavors in the brine.

Extra flavor

Finish it off with dried minced onion and fresh dill, and this flavorful dip is ready to be enjoyed...well, in about an hour!

How to make cold artichoke and jalapeño dip

I made this easy dip with an electric mixer but you can use a food processor, blender, or a whisk! It all comes together in one bowl:

Serving suggestions

Cold and creamy dips call for sturdy crackers, bread, and veggies. Surround the bowl of dip with homemade crostini, pita bread, tortilla chips, carrots, and celery when you’re serving it at a party. Another great idea? Enjoy it with a chipotle quesadilla for lunch.

Make ahead tips

To make artichoke dip with cream cheese and jalapeños ahead of time, fully assemble the dip and keep it in a covered container in the fridge. The flavors will only get better as it sits!

Storing and freezing

The leftover dip will keep well in an airtight container in the fridge for up to 5 days. I don’t recommend freezing it because the texture of the cream cheese and yogurt base will become grainy once thawed.

Recipe