Jalapeño Artichoke Dip : Creamy, Cheesy & Packed with a Kick
This Jalapeño Artichoke Dip is everything a great dip should be—warm, creamy, and bursting with bold flavor. Loaded with tender spinach, marinated artichokes, spicy jalapeños, and a melty cheese blend, it’s a guaranteed hit at parties, game days, or any gathering that calls for serious snacking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
20 oz frozen chopped spinach, thawed and squeezed dry
2 tbsp extra-virgin olive oil
2 jalapeño peppers, finely minced
2 cloves garlic, minced
1 small onion or 2 large shallots, minced
1 tsp red pepper flakes (optional, for added heat)
2 (14 oz) cans marinated artichoke hearts, drained and chopped
16 oz full-fat cream cheese, room temp
1 cup full-fat sour cream
12 oz pepper jack cheese, grated
1 cup Parmigiano-Reggiano, freshly grated
2 tbsp balsamic vinegar
½ cup pickled jalapeños, chopped
Salt to taste
Optional Flavor Twists
Add crumbled bacon for a smoky layer
Swap pepper jack for smoked gouda or mozzarella for a milder variation
Mix in chopped green chiles for added flavor depth
Top with crushed tortilla chips before baking for extra crunch
Instructions
Preheat oven to 375°F (190°C).
In a skillet, heat olive oil. Sauté jalapeños, garlic, and onions (or shallots) until softened—about 3–4 minutes.
In a large bowl, mix cream cheese, sour cream, balsamic vinegar, red pepper flakes, and salt until smooth.
Fold in spinach, artichokes, sautéed aromatics, pickled jalapeños, and most of the cheeses (save a handful of each for topping).
Transfer to a greased baking dish. Top with remaining cheese.
Bake for 25–30 minutes, or until bubbly and golden on top. Let cool slightly before serving.
Nutrition
- Calories: 210 kcal
- Sodium: 350mg
- Fat: 18g
- Carbohydrates: 4g
- Protein: 8g