The Dairy Free Super Creamy Artichoke Jalapeno Dip That Will Fool Your Most Dairy Addicted Friends| Paleo & Whole30

Creamy Jalapeno Artichoke Dip - Full board

Vice Foods. What are mine? Chocolate? Nope. Alcohol? I can take it or leave it and have decided to mostly leave it. Chips and Dip? You will have to hide all of it from me at some point because I seriously could eat chips and creamy dips for three meals a day. This Artichoke Jalapeno Dip is so creamy and close to the original Costco staple that even your most dairy addicted friends will be fans.

What is Artichoke Jalapeno Dip?

For probably two decades, any time we went to Costco to stock up for a party, there was always a giant tub of Artichoke Jalapeno Dip in the cart. With a cream cheese base and the perfect balance of pickled jalapenos, artichoke chunks and green onions, plus shredded cheddar cheese, it was perfect for serving with grainy crackers, tortilla chips or as a stuffing for mini peppers broiled for a few minutes until bubbly.

Dairy Free Jalapeno Artichoke Dip

Until the last few years, dairy free cream cheese was not palatable to say the least. Then came along my dairy-free BFF Kite Hill Cream Cheese. It dawned on me that I could FINALLY recreate my most favorite party snack. I knew the main chunky elements could stay the same – jalapenos, artichoke hearts, green onions and a little garlic. I simply switched the cream cheese to Kite Hill Chive Cream Cheese and the sour cream to dairy free yogurt. It was so flavorful, I didn’t even bother adding dairy free shredded cheese although you could totally use VioLife Sharp Cheddar Shreds to add even more creaminess if you want to.

How to Serve it Fancy

While you can simply serve it straight up from the fridge with your favorite gluten-free crackers. (Crunchmaster Multi Grain Crackers from Costco are awesome!) But here are some fancier ways to serve this super creamy, chunky dip:

  • Stuffed Mini Bell Peppers – Cut mini bell peppers in half and stuff with Artichoke Jalapeno Dip. Broil until bubbly and garnish with finely sliced green onions.
  • Artichoke Jalapeno Stuffed Chicken Breasts – Slice chicken almost all the way through horizontally making a deep pocket. Stuff with the Artichoke Jalapeno Dip and season the outside with Magic Salt. Bake at 350 for 15-20 minutes until the thickest part of the chicken registers 165 degrees. Slice and serve with your favorite veggies.
  • Hot Artichoke Jalapeno Dip – Bake for 15-20 minutes or until bubbly. Serve with Siete Grain-free Tortilla Dip Chips or Siete Corn Totopos.

Creamy Artichoke Jalapeno Dip


  • 1/2 cup green onions

  • 1 cup chopped pickled jalapenos

  • 12 oz bag frozen artichokes, thawed and chopped

  • 1 tsp garlic

  • 8 oz Kite Hill Cream Cheese Chive Flavor

  • 1/3 cup dairy free yogurt

  • 1 tsp sea salt

  • 1 tsp granulated garlic

  • 1 tsp ground black pepper


  • Mix all ingredients together. Let meld in the fridge for anywhere from 30 minutes or up to 24 hours. It will taste fine right away, but the longer it sits the better it will taste.
  • Serve hot or cold.
  • To Serve Hot
  • Bake at 350 until bubbly.

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