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    Home » Recipes » Appetizers

    Cold Artichoke Jalapeño Dip (TJ’s Copycat)

    Published: Jun 10, 2022 · Modified: Jul 6, 2022 by Michelle Weiner ·This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Cold Artichoke and Jalapeño Dip
    Swap the storebought dip for this 5-minute Cold Artichoke and Jalapeño Dip instead! It’s deliciously creamy and has a spicy and briny flavor profile that your guests will love. Serve it at parties, on game day, or enjoy it for some late night snacking!
    Jump to Recipe Leave a Comment
    Prep Time: 10 minutes
    No ratings yet
    a blue bowl filled with artichoke and jalapeno dip surrounded by a platter of crackers.
    a blue bowl filled with artichoke and jalapeno dip surrounded by a platter of crackers.
    Photos by Michelle Boulé
    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!

    white artichoke and jalapeno dip in a blue bowl.

    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.

    ingredients for artichoke and jalapeno dip in individual bowls.

    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.

    a blue bowl filled with artichoke and jalapeno dip.

    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:

    beating cream cheese in a metal bowl with an electric mixer.

    Step 1: Beat the cream cheese with an electric hand mixer until it's light and fluffy.

    ingredients for artichoke and jalapeno dip mixed together in a large metal bowl.

    Step 2: Add the rest of the dip ingredients into the bowl with the cream cheese.

    artichoke and jalapeno dip mixed together in a metal bowl.

    Step 3: Beat to combine.

    Transfer the dip to an airtight container and leave it in the fridge to chill for at least 1 hour. Serve and enjoy!

    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.

    close up on artichoke and jalapeno dip in a blue bowl.

    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.

    🎉 It's time to cook! 🎉

    Alright, friend! It's your turn to make this delish recipe for your next get-together.

    ⭐⭐⭐⭐⭐ When you do, please leave a comment and star rating below so we can hear what you think! ⭐⭐⭐⭐⭐

    Recipe

    a blue bowl filled with artichoke and jalapeno dip surrounded by a platter of crackers.

    Cold Artichoke and Jalapeño Dip

    Swap the storebought dip for this 5-minute Cold Artichoke and Jalapeño Dip instead! It’s deliciously creamy and has a spicy and briny flavor profile that your guests will love. Serve it at parties, on game day, or enjoy it for some late night snacking!
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    Author: Michelle Weiner
    Course: Appetizer
    Cuisine: American
    Diet: Vegetarian
    Keyword: cold dip, dip, party food, tailgating
    Prep Time: 10 minutes
    Chill Time: 1 hour
    Makes: 12 servings

    Equipment

    hand mixer
    bowls
    chef knife

    Ingredients

    • 8 ounces cream cheese softened
    • 1 cup shredded Monterey jack cheese
    • 14 oz can artichoke hearts drained, dried, and roughly chopped
    • 1 cup Greek yogurt
    • ⅓ cup pickled jalapeno finely chopped
    • 1 ½ tablespoon dried minced onion
    • 2 tablespoons lemon juice
    • 2 teaspoons finely chopped dill
    • ½ teaspoon salt

    Instructions

    • Cream cheese in a large bowl using an electric mixer until light and fluffy, about 30 seconds.
    • Add remaining ingredients and beat until combined.
    • Cover and refrigerate until chilled, at least 1 hour.
    Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!
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    Hi, I'm Michelle and welcome to the party!

    After of working in the culinary world for over 10 years, I'm sharing the skills I've learned with you here at Cup of Zest. I'm here to help you invite your friends over more and stress less when cooking for them. Glad you're part of the crew!

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