This spicy baked jalapeño artichoke dip recipe is creamy and cheesy with a hint of spice! Featuring spicy pepper jack cheese, marinated artichoke hearts, and spinach, it's a perfect game day food to enjoy alongside chips or crudites. If you're looking for an easy party dip, this is the way to go!
In college, a friend of mine made her Dad's famous spinach dip at every party, and it was always the hit of the night. Well, she graciously offered me the recipe recently, and I played around with it until I reached my ideal version.
With punchy, bold, and spicy flavors, this dip comes together in just about 45 minutes and features pantry-friendly ingredients so you can skip a trip to the grocery store! It's kind of like a dip version of my pepper jack mac and cheese or jalapeño cheese buns.
Ingredient Notes
- Jalapeño Peppers: Fresh jalapeños can vary considerably from pepper to pepper, so I recommend tasting them and removing the seeds if they're too spicy.
- Spice: If you want more heat, a little red pepper flakes or chili powder will add great flavor.
- Marinated Artichokes: Look for marinated artichokes versus plain canned artichokes at the grocery store. Their bright, vinegary flavor helps balance the richness of the dip.
For a full list of ingredients and quantities, refer to the recipe card.
How to Make This Recipe
Step 1 - Saute the vegetables: Heat oil in a medium skillet and saute the jalapeño, shallot, and garlic until softened.
Defrost the spinach in the microwave, then wring out as much water as possible. Add the defrosted spinach and the drained artichoke hearts and saute for a few minutes to remove any excess moisture.
Step 2 - Mash the cream cheese: In a medium mixing bowl, mash the cream cheese with a fork or spatula until smooth.
TIP: I prefer a chunkier dip, but if you want a more homogeneous texture, you can finely chop the spinach and the artichoke hearts before sauteeing.
Step 3 - Mix the base: Stir in the rest of the dairy products and cheese into the bowl.
Step 4 - Bake dip: Stir in the warm vegetable mixture, then transfer everything to a casserole dish. Bake at 425°F until golden brown on top. Cool for a few minutes before digging in!
Serving Suggestions
Some of my favorite dippers are tortilla chips, pita chips, crostini, or fluffy focaccia. Try fresh vegetables, like celery or carrot sticks if you'd like to pair something lighter with this creamy dip.
For a holiday party, I love serving this dip alongside my husband's grandma's potato latkes recipe. Serve hot or at room temperature!
Recipe FAQs
Yes, just make sure to use full-fat Greek yogurt to prevent a grainy texture!
Leftover dip can be stored in an airtight container in the fridge for 3 - 4 days. Reheat portions in an oven-safe container at 350°F for 10 - 15 minutes until warmed through.
Absolutely, instead of baking in a casserole, you can bake it in a bread bowl! You may need less baking time, so be sure to keep an eye on it.
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Jalapeño Artichoke Dip
Ingredients
- 10 ounces frozen chopped spinach
- 1 tablespoon extra-virgin olive oil
- 1 jalapeno pepper, finely minced
- 1 clove garlic, finely minced
- 1 large shallot, or ¼ onion | minced
- ½ teaspoon red pepper flakes, optional | for additional heat
- 1 (14-ounce) can marinated artichoke hearts, drained
- 8 ounces full-fat cream cheese, room temperature
- ½ cup full-fat sour cream
- 6 ounces pepper jack cheese, grated
- ½ cup freshly grated parmigiano-reggiano cheese
- 1 tablespoon balsamic vinegar
- ¼ cup pickled jalapeno peppers, drained and chopped | plus more if desired
- Salt
Instructions
- Prep the oven: Arrange a rack in the middle of the oven and preheat to 425℉/218℃.
- Defrost the spinach: Remove the packaging and place 10 ounces frozen chopped spinach in a medium bowl. Microwave according to package instructions until fully defrosted. Using your hands or a cheesecloth, squeeze out as much liquid as possible from the spinach.
- Saute the aromatics: In a medium skillet or saute pan, add 1 tablespoon extra-virgin olive oil and set over medium heat. Saute 1 jalapeno pepper, 1 clove garlic, 1 large shallot, and ½ teaspoon red pepper flakes (if using) for 5 minutes until softened and lightly golden-brown. Add the spinach (reserving the medium bowl for later) and 1 (14-ounce) can marinated artichoke hearts, and saute for 5 minutes until moist of the moisture has evaporated. I like to break up the artichokes with a wooden spoon so there aren't any large pieces.
- Mix the dip: In a medium bowl, add 8 ounces full-fat cream cheese, and use a spatula or large spoon to break up the cream cheese into a homogeneous paste. Add ½ cup full-fat sour cream, 6 ounces pepper jack cheese, ½ cup freshly grated parmigiano-reggiano cheese, 1 tablespoon balsamic vinegar, and ¼ cup pickled jalapeno peppers. Taste and season the dip with salt, as desired. Note: The dip should be well-balanced and seasoned for the best flavor, so make sure to add more salt if needed! It should taste salty, spicy, and tangy. Want it spicier? Add some more red pepper flakes. Want it tangier? Add a bit more balsamic.
- Combine and bake: Stir the artichoke-spinach mixture into the bowl and toss to combine. Transfer to a casserole and spread in an even layer. Bake for 20 - 25 minutes until lightly golden brown on top.Let cool for about 5 minutes before serving.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
