Football season is here, and with it comes game-day snacks. I’m not a huge fan of watching sports on TV, but I love entertaining and putting together a tasty spread. This jalapeño artichoke Parmesan dip has quickly become my go-to appetizer. It builds on the classic spinach-artichoke idea by adding jalapeño for a bright, spicy kick. Creamy, savory, and easy to prepare, this dip disappears fast at any gathering.
The recipe was inspired by a prepared dip I tried at Costco. I love how convenient Costco makes entertaining, but if you don’t have a membership or don’t live near one, you can easily make this at home. When I first tasted that version, I knew it was something I could recreate and improve on in my own kitchen.
This dip will be a staple in our house throughout football season and beyond. It’s rich and satisfying, with just the right amount of heat from fresh jalapeños. Serve warm with tortilla chips, pita chips, crackers, or crisp vegetables. Jalapeño artichoke Parmesan dip makes a reliable crowd-pleasing appetizer for parties, potlucks, or simple nights in.
- 1 1/2 cups sour cream
- 1 cup shredded Parmesan cheese
- 14 oz canned or jarred artichoke hearts, drained and chopped
- 1/3 cup mayonnaise
- 2 jalapeños, seeded and finely diced (leave seeds for more heat)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/4 tsp ground black pepper
- Preheat the oven to 350°F (175°C). Spray a small baking dish with nonstick cooking spray — an 8 x 8-inch dish or a loaf-pan-sized dish both work well.
- In a bowl, combine the sour cream, Parmesan, chopped artichoke hearts, mayonnaise, diced jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- Bake for 15–20 minutes, until the dip is bubbling and the top begins to turn golden brown.
- Serve warm with tortilla chips, pita chips, crackers, or fresh vegetables.
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