Creamy Jalapeño Spinach Artichoke Dip
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
305 kcal
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Course
Appetizer, Condiments, Snacks
Creamy Jalapeño Spinach Artichoke Dip
Description
This dip begins by gently sautéing diced onion and jalapeño in olive oil, seasoned with garlic powder, salt, and pepper. Fresh or frozen spinach is cooked down until wilted, then combined off heat with cream cheese melted in, plus Greek yogurt for tang and moisture. Chopped marinated artichoke hearts add texture and flavor.
The mixture is enriched with grated Parmesan and half the mozzarella stirred in for gooeyness, then seasoned to taste. Topped with the remaining shredded mozzarella, the dip is baked until bubbling and golden brown on top. The result is a creamy, cheesy dip with a subtle kick from jalapeño, combined with the earthiness of spinach and tartness of artichoke.
Serve warm as a flavorful appetizer alongside tortilla chips, pita chips, crackers, or raw vegetables. Its smooth and slightly chunky texture complements a variety of dipping options, making it suitable for casual entertaining or snacking.
If an oven-safe skillet is not available, the mixture can be transferred to a baking dish before cooking. Alternative cheeses like white cheddar or pepper jack can be used for a different flavor profile.
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion or white onion, diced
- 1 jalapeno pepper finely diced (omit seeds if desired
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- black pepper freshly ground
- 1 spinach 5-ounce fresh or about 1 cup frozen
- 1 artichoke hearts marinated, drained and chopped into 1/2 inch pieces, 12-ounce jar
- ½ cup plain Greek yogurt whole milk or 2%
- 8 ounces cream cheese plain
- 1 cup mozzarella cheese shredded, divided
- ½ cup Parmesan Cheese or pecorino romano, grated
- For serving:
- tortilla chips for serving
- Pita chips
- Cracker
- Veggie sticks
Instructions
- Preheat the oven to 375 degrees F.
- Heat a 10-inch cast iron skillet over medium heat and add olive oil. Saute onion for 5 minutes or until it begins to cook down and soften. Next stir in jalapeno, garlic powder, salt and pepper and cook for another minute or so.
- Add in spinach and cover the pan with a lid until spinach wilts. Turn off heat and stir in cream cheese, breaking it apart with a spoon until it melts. Stir in greek yogurt and mix until well combined. Add in chopped artichoke hearts, parmesan cheese and ½ cup of the mozzarella cheese, stirring well to combine. Taste and season with more salt and pepper if needed.Top with remaining ½ cup of mozzarella cheese and bake for 25 minutes or until golden brown.
- Let cool for 5-10 minutes, then serve with tortilla chips, crackers, pita chips or veggie sticks.
Notes
- If lacking an oven-safe skillet, transfer dip mixture to a greased baking dish before baking.
- For more pronounced cheese flavor, substitute mozzarella with white cheddar or pepper jack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 305cal | 15% |
| Carbohydrates | 6.2g | 2% |
| Protein | 12.8g | 26% |
| Fat | 25.6g | 39% |
| Saturated Fat | 12.6g | 63% |
| Fiber | 3.5g | 14% |
| Sugar | 3.1g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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