Creamy Jalapeño Spinach Artichoke Dip

Jalapeño Spinach Artichoke Dip! It’s perfectly creamy, cheesy, loaded with spinach & artichokes with a spicy kick of jalapeños! This dip is always a crowd favorite and so easy to make!

A close up of creamy jalapeño spinach artichoke dip topped with pickled jalapeños and tortilla chips

Is there anything better than warm, cheesy spinach artichoke dip?! (In my opinion it’s the most iconic dip there is…especially for the holidays!😉) And today we’re taking it up a notch is by adding spicy jalapeños!

This jalapeño spinach artichoke dip is creamy, cheesy, so rich and decadent – just overall the BEST holiday appetizer! It’s got all the essentials including 2 types of cheese, artichokes, fresh spinach and spicy jalapeños. Most spinach artichoke dips use mayonnaise as the base but this one is lightened up with a mix of protein-packed Greek yogurt and light sour cream! Not only is it incredibly flavorful, but it’s full of good-for-you ingredients too!

Ingredients used to make jalapeño spinach artichoke dip

Ingredients You’ll Need

Canned artichokes: We use canned artichokes in brine for our spinach dip. (I’d suggest buying artichoke quarters to make cutting them easier. Sprouts is a great brand that’s relatively inexpensive.) Avoid using marinated artichokes as they contain a large amount of oil which can make your dip greasy.

Spinach: Sautéed fresh spinach or frozen spinach can be used for this dip. (See the section below for tips on preparing each one.)

Canned diced jalapeños: You’ll need a 4oz. can of diced jalapeños for this recipe. (This dip can get spicy fast! If you’re not a fan of too much heat, I’d suggest only using half the can.)

Cream cheese: Soften your cream cheese at room temperature to make it easier to mix.

Sour cream: Makes your dip rich and creamy. You’ll need a ½ cup of sour cream.

Plain Greek yogurt: Used as part of the base to lighten up the dip while packing on the protein. (I use 0% Greek yogurt for mine.)

Parmesan: I always suggest buying a block of parmesan and grating it yourself. (It’s more flavorful and tends to melt better.)

Mozzarella: Use whole milk mozzarella for the best results. (I wouldn’t suggest using fresh mozzarella. It has too much moisture in it that can cause the your dip to become soupy.)

Garlic: You’ll need 4 minced garlic cloves for this spinach dip!

Salt: I used a ¾ teaspoon of salt for mine. (Since we’re not using mayo in the base, salt is essential to bring out flavor.)

A large skillet filled with creamy jalapeño spinach artichoke dip surrounded by tortilla chips

Fresh Spinach vs. Frozen Spinach

Most spinach artichoke dip recipes call for using frozen spinach but I personally prefer sautéing fresh spinach instead. (Frozen spinach freaks me out for some reason…😂) That being said, either one can be used for this recipe!

If using fresh spinach: You’ll need about 5-6 packed cups of fresh spinach (or an 8 ounce bag). Start by sautéing your fresh spinach in a large pan. Once it begins to wilt, transfer it to a paper towel or cheese cloth to cool. Squeeze out as much moisture as possible then roughly chop it and add it to your dip. (I found that fresh spinach gives off less moisture than frozen spinach so it doesn’t need to be drained as much.)

If using frozen spinach: Thaw your frozen spinach at room temperature then use a paper towel or cheese cloth to squeeze out as much moisture as possible. You can then chop it or leave it as is and add it to your dip.

A large clear mixing bowl filled with jalapeño spinach artichoke dip
A cast iron skillet filled with spinach artichoke dip ready to be baked in the oven

How to Make Jalapeño Spinach Artichoke Dip

1. Preheat the oven. Turn your oven on to 350 degrees and spray a baking dish with non-stick cooking spray. (Alternatively you can use a small cast iron skillet instead.)

2. Mix your ingredients together. In a large bowl, mix the softened cream cheese, sour cream, Greek yogurt, chopped spinach, chopped artichokes, jalapeños (drained), parmesan, mozzarella, garlic and salt together until fully combined.

3. Bake. Spread your dip evenly in the prepared dish. (If desired, sprinkle extra shredded mozzarella over the top.) Bake for 20-25 minutes or until the dip is heated through and bubbly.

4. Serve. Serve immediately with your favorite crackers, baguette or tortilla chips.

A hand dipping a tortilla chip into hot jalapeño spinach artichoke dip

Serving Suggestions

We love having a variety of options to accompany this dip. From salty crackers to veggies to warm toasty bread, the possibilities are endless! Here are a few of our favorite options to help get you started:

  • Whole wheat crackers
  • Milton’s Gluten Free Sea Salt Crackers (my personal favorite!)
  • Crostini or sliced baguette
  • Pita bread/pita chips
  • Tortilla chips
  • A variety of veggies – sliced mini peppers, carrots, cherry tomatoes, etc.
A skillet of warm spinach artichoke dip fresh from the oven with a spoon digging into it

Tips

Make it cheesier! Add another ½ cup of mozzarella for ooey gooey goodness.

Too much spice? Only use half the can of jalapeños instead!

Why you’ll love this spinach dip recipe!

  • An easy make-ahead dip! Make it up 1-2 days in advance then heat it in the oven right before serving!
  • Lightened up! We’re swapping out the mayo for protein packed Greek yogurt & light sour cream!
  • Packed with flavor! 2 types of cheese, garlic, salty artichokes & fresh spinach load up this dish with lip-smacking flavor!

[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]

Creamy Jalapeño Spinach Artichoke Dip

Jalapeño Spinach Artichoke Dip! It's perfectly creamy, cheesy, loaded with spinach & artichokes with a spicy kick of jalapeños! This dip is always a crowd favorite and so easy to make!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Keyword: appetizer, appetizer recipes, hot spinach dip, jalapeño, spinach artichoke dip, spinach dip
Servings: 4 servings
Author: Caitlin

Ingredients

  • 8 oz. cream cheese, softened at room temperature
  • ½ cup sour cream
  • ½ cup plain Greek yogurt
  • 8 oz bag of fresh spinach (about 5- 6 cups)*
  • 14 oz canned artichokes in brine, drained & rinsed
  • 4 oz canned diced jalapeños, diced
  • ½ cup shredded parmesan
  • ½ cup shredded mozzarella
  • 4 garlic cloves, minced
  • ¾ tsp salt

Instructions

  • Preheat the oven. Turn your oven on to 350 degrees and spray a baking dish with non-stick cooking spray. (Alternatively you can use a small cast iron skillet instead.)
  • Prepare the spinach. If using fresh spinach: Start by sautéing your fresh spinach in a large sauté pan. Once it just begins to wilt, transfer it to a paper towel or cheese cloth to cool. Squeeze out as much moisture as possible then roughly chop it. (I found that fresh spinach gives off less moisture than frozen spinach so it doesn’t need to be drained as much.)
    If using frozen spinach: Thaw the spinach according to the package's directions. Then squeeze out the moisture and give it a rough chop.
  • Make the dip. In a large bowl, mix the softened cream cheese, sour cream, Greek yogurt, chopped spinach, chopped artichokes, jalapeños (drained), parmesan, mozzarella, garlic and salt together until fully combined.
  • Bake. Spread your dip evenly in the prepared dish. (If desired, sprinkle extra shredded mozzarella over the top.) Bake for 20-25 minutes or until the dip is heated through and bubbly.
  • Serve. Serve immediately with your favorite crackers, baguette or tortilla chips.

Notes

*Use 6oz. of frozen spinach instead of fresh spinach.

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