This Asiago Artichoke Dip is hot, cheesy, and just the right amount of bold. It bakes up bubbly with golden edges and a creamy center that's perfect for scooping with chips or spreading on toasted bread.
This recipe started as my brother's artichoke bruschetta. I loved it so much that I tweaked it to fit my own preferences, turning it into a warm, scoopable dip that's now one of my favorite party dishes to share.
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Why You'll Love Asiago Artichoke Dip
Bold Flavor: the asiago cheese gives this dip a sharp, nutty bite that sets it apart from traditional hot artichoke dip recipes.
Creamy texture: the mayonnaise base keeps it smooth and rich while still allowing the top to brown beautifully.
Perfect heat: diced jalapeno adds warmth without overpowering the dish.
Party ready: it's easy to mix together and bake, making it ideal for game day, holidays, or casual get-togethers.
Key Ingredients for Hot Artichoke Dip
See the recipe card below for a full list of ingredients and instructions.
- Artichoke hearts: the base of the dip, bringing a tender texture and slightly tangy flavor.
- Asiago cheese: sharp and nutty, this cheese adds depth and a golden crust when baked.
- Red onion: adds a subtle bite and texture contrast.
- Jalapeno: provides gentle heat. The seeds are not used, keeping the spice balanced.
- Mayonnaise: creates the creamy, cohesive texture that makes this dip scoop-able and rich.
Ingredient Substitutions
- Swap asiago for parmesan if you prefer a slightly saltier finish.
- Use finely diced green onions instead of red onion for a milder flavor.
- Try my homemade mayonnaise in place of store-bought for a fresher, richer taste.
Variations on Asiago Artichoke Dip
Bruschetta style: spread the mixture over thick slices of toasted bread and broil until bubbly for an open-faced appetizer.
Extra Cheesy: add a small handful of shredded mozzarella for added melt and stretch.
Smoky Twist: stir in a spoonful of crispy cooked bacon for a deeper, savory flavor.
Tips for the Best Artichoke Dip
- Drain well: pat the artichoke hearts dry before chopping so the dip doesn't become watery.
- Even chop: keep the pieces small and uniform for the best scoop-able texture.
- Broil briefly: baking, broil for 1-2 to achieve a golden top without drying out the center.
How to Store and Reheat
Store leftover Asiago Artichoke Dip in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a 325°F oven until heated thro ugh, about 10-15 minutes. You can also microwave individual portions in short intervals, stirring between each.
Serving Suggestions for Party Appetizers
Serve this Asiago Artichoke Dip with garlic butter bread chips, bagel chips, or pita chips for dipping. It pairs beautifully with my vegetarian stuffed mushrooms, air fryer chicken wings, or stuffed jalapenos.
More Recipes You'll Love
If you enjoy warm and cheesy appetizers, you might love my Homemade Crab Rangoon, Jalapeno Popper Dip, or Cheesy Bacon Cheeseburger Dip for another crowd-pleasing favorite.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Asiago Artichoke Dip
Equipment
- Baking dish
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Ingredients
- 14 ounces artichoke hearts drained and chopped
- ⅓ cup diced red onion
- 1 cup shredded asiago cheese
- 2 tablespoons diced jalapeno seeds removed
- 8 tablespoons mayonnaise
Instructions
- Pre-heat oven to 350 degrees.
- In large mixing bowl combine chopped artichoke hearts, red onion, asiago cheese, jalapeno and mayonnaise.
- Place the artichoke mixture in a oven safe bowl and bake for 30 minutes, until mixture is bubbly and begins to brown on top.
- Serve with crostini or pita chips.
Anne says
I love artichokes with just about everything, but never thought about jalapenos - I will be making this soon!
Barrie says
I adore the idea of this on a bruscetta! Genius!
Christie says
This is seriously making me drool! That cheese, the artichokes! Yum!
Blair says
This sounds amazing! What a great combo of flavors, but simple too! I bet these wouldn't last long as appetizers at a party. 🙂
Stacy says
I know the classic artichoke dip recipe only calls for those wimpy green peppers in the little can but I always add real heat to mine too. You and I would have to fight over these, Shelby. Better make a double batch!
Cindys Recipes and Writings says
I love the switch up on cheese and a bit of heat is ok with me!
Hezzi-D says
I make a crab artichoke bread that I love but this Jalapeno Artichoke Bread sounds amazing!
Kristen Chidsey says
Adding jalapenos is simply genius!!
Gwen @simplyhealthyfamily says
Now this looks absolutely wonderful!!! I love artichoke and these flavors! Cheers!
Priya says
bruchetta looks yumm! perfect for snacking!
Kaitie says
love the creaminess of the artichoke with a the bit of the jalapeños! What a great combination!
Noel says
I love bruschetta! This combination is going to be a winner! I'll be trying it for the next gathering we have.
Don't you just love finger foods for supper?! We do that every once in awhile - a whole pile of snacky things that add up to supper!
Nichole says
This looks SO good! I love anything with artichokes, and the little surprise from the jalapenos sounds delish!
Helen @ Fuss Free Flavours says
I really like the idea of a hot dip and have a can of artichoke hearts in the cupboard - so I know what is for supper tonight!
Tracy Guida says
This sounds fantastic! I love jalapenos and artichokes.
Linda @ With A Blast says
This looks delicious and would make the perfect appetizer or snack !