Hissy Fit Dip is a creamy, indulgent dip loaded with artichokes, jalapeños, and melty cheeses. It’s rich, flavorful, and perfect for parties, movie nights, or whenever I’m craving something fun to scoop with chips or veggies.

Why You’ll Love This Recipe

I love how this dip balances tangy artichokes, spicy jalapeños, and gooey cheese in every bite. It’s easy to make in one bowl, bakes up bubbly and golden, and always disappears fast at gatherings—I can’t resist double-dipping!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned artichoke hearts, drained and chopped
Cream cheese, softened
Sour cream
Mayonnaise
Shredded cheddar cheese
Shredded Monterey Jack or pepper jack cheese
Fresh jalapeño, seeded and chopped (or pickled jalapeños for extra tang)
Garlic cloves, minced
Green onions or chives, sliced
Optional: cooked bacon bits or diced red bell pepper for color
Salt and freshly ground black pepper

Directions

Preheat oven. I set my oven to 375 °F (190 °C) and grease a small baking dish.
Combine base. In a mixing bowl, I mix softened cream cheese, sour cream, and mayonnaise until smooth.
Add mix-ins. I fold in chopped artichokes, jalapeño, garlic, half of each shredded cheese, green onions, and bacon or bell pepper if I’m using them. I season with salt and pepper to taste.
Transfer to dish & top. I spoon the mixture into the baking dish and sprinkle the remaining cheeses evenly over the top.
Bake. I bake for about 20–25 minutes, until the dip is bubbling around the edges and the cheese is golden.
Broil (optional). For a crispier top, I broil it for 1–2 minutes—watching closely so it doesn’t burn.
Serve. I garnish with extra green onions or jalapeño slices and serve straight from the oven with tortilla chips, pita wedges, crackers, or fresh veggies.

Servings and Timing

Servings: Yields about 8 servings as an appetizer
Prep time: 10 minutes
Cook time: 20–25 minutes (+ optional 2 minutes broiling)
Total time: Approximately 30 minutes

Variations

Spicy kick: Keep some jalapeño seeds or add a dash of cayenne pepper or hot sauce.
Cheesy twist: Swap in pepper jack or smoked gouda for a different cheese flavor.
Veggie boost: Stir in diced roasted red pepper or a handful of spinach for extra color and nutrition.
Protein add-in: Fold in cooked shredded chicken or crumbled sausage to make it heartier.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake the dip at 350 °F (175 °C) for 10–12 minutes until warmed through and bubbly—or microwave individual portions in 30-second intervals until hot.

FAQs

1. Can I make this dip ahead of time?

Yes—I mix and assemble the dip in the baking dish, cover it, and refrigerate. Before serving, I bake it as directed, adding a few minutes if chilled.

2. Can I use frozen artichoke hearts?

Yes—I thaw and drain them thoroughly before using to avoid extra moisture.

3. Can I make it dairy-free?

I haven’t tried, but I think swapping cream cheese, sour cream, and mayonnaise with dairy-free versions might work—though texture and flavor may differ slightly.

4. What can I serve it with?

I love it with tortilla chips, pita wedges, crackers, sliced baguette, celery sticks, or bell pepper strips.

5. How do I adjust the spice level?

To make it milder, I reduce or omit jalapeños. For more heat, I include seeds or stir in extra chopped jalapeño or a pinch of cayenne.

Conclusion

Hissy Fit Dip is one of my go-to party favorites: bold, cheesy, and delightfully spicy. It’s easy to prepare and always a hit. I hope this dip brings cheer (and maybe a little hissy fit!) to your next gathering!