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A small, blue, rectangular glass pan, filled with a golden brown cheese dip. In the foreground is a slice of baguette spread with the artichoke jalapeno cheese dip.
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5 from 1 vote

Jalapeno Artichoke "Backfire" Dip

This cheesy dip is full of flavour, and great spready on a baguette or as a dip for tortillas chips. Inspired by Psycho Suzi‘s “Backfire” Dip
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 8 People
Calories: 363kcal
Author: Marie Porter


  • 2 Cans Artichoke Hearts Drained and chopped, Artichoke size doesn’t matter
  • 1 Red Bell Pepper Seeded and roughly chopped
  • 3 Jalapeno Peppers Finely chopped*
  • 1 tablespoon Olive Oil
  • 3 Garlic cloves Pressed or finely minced
  • ½ Cup Dry White Wine
  • 12 oz Cream Cheese Softened
  • 1 ¼ Cup Freshly Grated Parmesan Cheese Divided
  • 8 oz Provolone Cheese Shredded
  • 1 teaspoon Fresh Lemon Zest
  • ½ teaspoon Ground
  • Salt To taste


  • Heat broiler to high.
  • In a large saucepan over medium high heat, cook artichoke hearts, peppers, olive oil, and garlic together for a few minutes, until peppers soften a little. Add white wine, cook for another minute.
  • Carefully mix in softened cream cheese, stirring gently until smooth and well incorporated. Continue heating, stirring frequently, until cheese starts to bubble.
  • Add in 1 cup of the Parmesan, all of the provolone, as well as the lemon zest and pepper. Stir constantly, until all cheese is melted and smooth. Season with salt, to taste.
  • Transfer mixture to an oven safe glass baking dish, such as Pyrex – we used a large Pyrex loaf pan. Sprinkle with remaining ¼ cup of parmesan cheese.
  • Broil for a few minutes, until the top of the dip is as browned as you’d like it. Serve hot, with sliced crusty baguette or veggies. Serving corn chips with it is a great option to keep it gluten free, if needed!


* You can remove the seeds and ribs if you’d like a more mild dip – we usually leave it it all in.


Calories: 363kcal | Carbohydrates: 7g | Protein: 17g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 847mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1478IU | Vitamin C: 26mg | Calcium: 433mg | Iron: 1mg