This Easy Cheesy 10 Minute Peppadew Artichoke Dip has only 8 simple ingredients and comes together in under 10 minutes. If you’re looking for some new party dip recipes this season, this artichoke dip recipe is for you.
Jump to RecipeThe little pepper that makes this Easy Cheesy 10 Minute Peppadew Artichoke Dip
What are Peppadew peppers exactly? Although Peppadew is a brand name for the pickled, red peppers used in this dip, the actual pepper is know as the Juanita pepper. The Juanita is a relatively new pepper to the culinary world, having only been discovered in the early 1990s in the backyard garden of Johannes Steenkamp in his South Africa vacation home.
As told in a Cook’s Illustrated article, it is said that after taking a bite, Steenkamp was met with a surprising burst of heat, followed by a notable sweetness that has become one of the signature characteristics of the Juanita pepper today. Less spicy varieties have been cultivated over the years as well, and they continue to be a favorite for stuffing, snacking and cooking.
In this recipe for Easy Cheesy 10 Minute Peppadew Artichoke Dip, the sweetness of the Juanita peppers adds depth of flavor to this warm dip. Additionally, the vinegar from the brine helps balance the heaviness of the cream cheese base.
I love the fact that Juanita peppers are readily available in both the hot and mild varieties at many local grocery stores, either in small jars or in bulk at the olive bar. The olive bar is an especially nice option if you’re short on refrigerator space and only need enough of these peppers to make this recipe.
Easy party dip recipes for any occasion
I love a good dip! The best dips provide an instant lift to what I like to refer to as “stretch-goal” dishes. In my kitchen lexicon, stretch goal dishes are easy and inexpensive dishes that round out a menu. Dips are easy to make, can often be prepped ahead of time and are so much better than most prepackaged dips you might find in the store.
For example, this recipe for Easy Yogurt and Goat Cheese Dip pairs perfect will a tray of fresh and freely arranged veggies. No fussy cutting and arranging, except for the hallowed out bell pepper that serves as as a serving bowl in this image.
If you’re more of a potato chips and dip person, this Super Simple 15 Minute Onion Dip recipe is so quick and easy to make, you may never buy onion dip from the store again. In this recipe, caramelized shallots, green onions and chives provide layers of flavor in every bite. Garlic powder, dill and sweet paprika round out the spice profile, while a touch of fresh lemon juice gives this dip a bright, little lift.
In this recipe for Easy Cheesy 10 Minute Peppadew Artichoke Dip, we use a light cream cheese – one that contains 1/3 less fat than regular cream cheese and either sour cream (light or regular will work) or Greek yogurt as the base. Chopped artichoke hearts, mild or spicy Sweet Juanita peppers and seasonings are then incorporated before shredded cheddar cheese is added at the end of the warming process to round out this dip.
To shred, or not to shred. That is the question.
Shred, shred, shred! I know it’s faster to reach for that bag of shredded cheese at the store whenever a recipe calls for shredded cheese as an ingredient, but you may be surprised to know that it’s better to shred your own cheese at home.
Besides being more economical (who isn’t trying to save a dime or two these days), there’s a very practical reason for shredding your own cheese. Have you every noticed how pre-grated cheese never clumps together in the bag? Pre-grated cheese contains preservatives and other anti-clumping ingredients to keep them looking pretty in the bag. However, these additives also keep the cheese from melting as well as freshly grated cheese.
Dishes unintentionally prepared with pre-shredded cheese may turn out clumpy or grainy because the additives prevent the cheese from melting and incorporating into the recipe properly. If all you have on-hand is pre-shredded cheese, you can use it in this recipe; however, it likely will not turn out as smooth and creamy as a batch made with cheese you shred yourself.
For optimal results when making this artichoke dip recipe – or any recipe that calls for shredded cheese for that matter – grab a small block of cheese and grate it at home. The texture of the dip will be much smoother and creamier.
Easy Cheesy 10 Minute Peppadew Artichoke Dip
Course: StartersCuisine: AmericanDifficulty: Easy6
1/4 cup5
minutes5
minutesThis recipe yields a little over 1 1/2 cups of dip, but easily can be doubled to serve a larger group.
Ingredients
4 ounces light cream cheese (1/3 less fat variety)
1/4 cup sour cream (regular or light will work) or plain Greek yogurt
7 ounce artichoke hearts packed in water, drained and roughly chopped
1/4 cup mild or spicy peppadew peppers packed in brine, lightly patted dry and roughly chopped.
3/4 cup shredded cheddar cheese (see notes)
1/8 tsp. garlic powder
1/8 tsp. onion powder
salt to taste
Directions
- Prepare the artichoke hearts and peppadew peppers as described above. Set aside.
- In a small saucepan, combine the light cream cheese and sour cream. Over low heat, stir the mixture until the cream cheese is melted and a smooth sauce is formed. Add the chopped artichoke hearts, peppadews, garlic powder and onion powder. Stir to combine.
- Stir in the shredded cheddar until completely melted and incorporated into the mixture to form a creamy, warm dip. Season to taste with salt.
- Serve warm with tortilla chips, crackers or soft pretzel bites.
- Store in the refrigerator covered for up to one week.
Notes
- Can I use pre-grated cheese? Pre-grated cheese contains preservatives and other anti-clumping ingredients to keep them looking pretty in the bag. However, these additives also keep the cheese from melting as well as freshly grated cheese. For optimal results, shred your own cheese.
