The spice level of your dip is going to vary with your jalapeños. Sometimes, they’re really spicy and sometimes they’re really mellow and there’s no controlling that.

If your jalapeños are pretty spicy, you can remove some of the ribs. That’s where the heat is. If you want to make it spicier, you can add more jalapeño peppers.

I think two jalapeños makes the perfect dip, with a hint of spice but not an overwhelming amount of it. But, you can easily adjust that to your liking. 

You should be able to find a bread bowl in the bakery of your local grocery store. If you can’t, you can actually purchase a sourdough bread bowl from Panera. That’s the bread bowl the restaurant uses for its soup.

If you subscribe to Wildgrain, the subscription bread box, you sometimes get a bread bowl. So, if I get one in mine, I take it as a sign to make dip.

The best way to store leftover dip and the way we store it is probably not the same.

​What we do is cut what’s left of the bread bowl into slices. Those slices usually have some dip left in them. And then we pack those in an airtight container in the fridge. When we want a piece, we just take it out and eat it.

​Alternatively, you could scoop out the dip, put it in a container, and then store the bread in another container.

I like Greek yogurt. I eat it for breakfast every morning and always have it in the fridge to make 2 Ingredient Dough. And I know a lot of people like to use Greek yogurt as a substitute for sour cream to lighten it up.

Personally, I don’t like that substitute in this. The Greek yogurt gives an extra bit of a tangy flavor. And you’re already getting enough of that flavor from the canned artichokes, so it makes the whole recipe more tangy than it should be. You could add extra seasoning to try and balance it again, but it’s better to just make the recipe as written.

​I do, however, use low fat, not full fat, sour cream, if that makes you feel better.

The ALDI version of this dip has monterey jack cheese in the ingredients. But, to me, shredded cheese doesn’t really fit with the vibe of this dip. Those cheese slices would stand out in this creamy artichoke jalapeño dip. The mouthfeel would be off and this would be a chunkier dip wouldn’t be as enjoyable.

My recipe has parmesan cheese in it, which just melts into the other ingredients. It adds flavor without distracting from the consistency.

If you wanted to add monterey jack cheese, go right ahead. I would just suggest that you mix it into the dip using a food processor so that the pieces get really small and incorporate really well. 

If you want to serve this warm, scoop the dip into the bread bowl. Place the entire bread bowl on a baking sheet and bake for about 30 minutes at 350 F until the dip starts to get a light golden brown color on top.

If you don’t have a bread bowl, you can spoon the dip into a casserole dish and bake it in that.

You don’t need a hand mixer for this dip. As long as you chop the artichoke and jalapeño small enough, the entire dip is really easy to stir. Plus, using a spoon to stir means less cleanup. It also means some of your bites of dip have larger chunks of artichoke that do a great job of breaking up the texture of the creamy dip.