Creamy Spinach Jalapeño and Artichoke Dip
A creamy and flavorful dip made with spinach, jalapeños, and artichokes, perfect for any gathering.
Ingredients
For the Dip
- 1 cup fresh spinach, chopped Fresh spinach is preferred but frozen can be used if well thawed.
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup cream cheese, softened For a lighter version, consider using Greek yogurt.
- 1 cup sour cream For a lactose-free option, use dairy-free cream cheese.
- 1 cup shredded mozzarella cheese Can substitute with pepper jack cheese for a zesty twist.
- ½ cup grated Parmesan cheese
- 2-3 jalapeños, seeded and diced Adjust based on your heat preference.
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the softened cream cheese, sour cream, and half of the mozzarella cheese. Blend until smooth.
- Fold in the chopped spinach, artichoke hearts, diced jalapeños, minced garlic, and the remaining mozzarella and Parmesan cheeses. Season with salt and pepper.
- Spoon the mixture into a baking dish, smoothing the top with a spatula.
- Place the dish in the preheated oven and bake for about 20-25 minutes or until the top is golden and the dip is bubbling.
- Remove from the oven, let it cool slightly, and serve warm with pita chips, crackers, or fresh veggies!
Notes
Store any leftover dip in an airtight container for up to 3 days. You can also freeze the dip for up to 2 months; make sure it’s in a freezer-safe container, and thaw it overnight in the fridge before reheating.