Description
This creamy Jalapeño Spinach Artichoke Dip is a deliciously spicy and cheesy appetizer, perfect for parties or game day snacks. It combines sautéed onions, jalapeños, fresh spinach, marinated artichoke hearts, and three kinds of cheese baked to bubbly perfection. Serve it warm with tortilla chips, pita chips, crackers, or veggie sticks for a crowd-pleasing treat.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- ½ of a yellow or white onion, diced
- 1 jalapeño, finely diced (omit seeds if you prefer less heat)
Seasonings
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- Freshly ground black pepper, to taste
Main Ingredients
- 1 (5-ounce) bag of fresh spinach or about 1 cup of frozen spinach
- 1 (12-ounce) jar marinated artichoke hearts, drained and chopped into ½ inch pieces
- ½ cup plain Greek yogurt (whole milk or 2% preferred)
- 8 ounces plain cream cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan or Pecorino Romano cheese
For Serving
- Tortilla chips, pita chips, crackers or veggie sticks
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F to prepare for baking the dip.
- Sauté Aromatics: Heat a 10-inch cast iron skillet over medium heat and add olive oil. Sauté the diced onion for about 5 minutes until softened. Stir in finely diced jalapeño, garlic powder, salt, and freshly ground black pepper, cooking for another minute to release the flavors.
- Wilt Spinach: Add the fresh or frozen spinach to the skillet, then cover with a lid to allow the spinach to wilt, cooking it until softened and reduced in volume.
- Add Cream Cheese: Turn off the heat and add the cream cheese to the skillet. Use a spoon to break it apart and stir until it melts and combines with the greens and onions.
- Mix Yogurt and Cheeses: Stir in the plain Greek yogurt until evenly blended. Then add chopped artichoke hearts, grated Parmesan cheese, and half of the shredded mozzarella cheese (½ cup), mixing well to combine all ingredients.
- Season and Top: Taste the mixture and adjust salt and pepper as needed. Spread the mixture evenly in the skillet and top with the remaining ½ cup of mozzarella cheese.
- Bake: Place the skillet in the preheated oven and bake for 25 minutes, or until the cheese on top is golden brown and bubbly.
- Cool and Serve: Allow the dip to cool for 5-10 minutes before serving. Serve warm with tortilla chips, pita chips, crackers, or veggie sticks.
Notes
- If you prefer less heat, omit the jalapeño seeds or reduce the amount of jalapeño used.
- You can substitute frozen spinach for fresh spinach; just be sure to thaw and drain excess water before using if you prefer.
- For a richer dip, use whole milk Greek yogurt and full-fat cream cheese.
- This recipe works well in any oven-safe skillet or baking dish if you don’t have a cast iron skillet.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1/6 recipe (about ½ cup)
- Calories: 210
- Sugar: 2g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
