jalapeño spinach artichoke dip
This creamy jalapeño spinach artichoke dip is bursting with flavor, combining the classic comfort of a hot dip with a zesty, spicy kick. Perfect for parties, game nights, or a cozy evening in, it’s incredibly easy to make and always a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8-10 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (10 oz) package frozen spinach, thawed and squeezed dry
- 1-2 fresh jalapeños, finely diced (remove seeds for less heat)
- 3 cloves garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or a small gratin dish.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Beat with a spoon or electric mixer until smooth and well combined.
- Stir in ¾ cup of the Parmesan cheese, ¾ cup of the mozzarella cheese, chopped artichoke hearts, squeezed dry spinach, diced jalapeños, minced garlic, onion powder, salt, and black pepper. Mix until all ingredients are evenly distributed.
- Transfer the dip mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining ¼ cup of Parmesan cheese and ¼ cup of mozzarella cheese over the top of the dip.
- Bake for 20-25 minutes, or until the dip is bubbly around the edges and the cheese on top is melted and lightly golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Notes
For an extra cheesy top, you can broil the dip for 1-2 minutes at the end, watching carefully to prevent burning. Serve this hot dip with tortilla chips, pita bread, toasted baguette slices, or fresh vegetable sticks like carrots and celery.