Can’t stop, won’t stop making epic, absolutely delicious, fun dip recipes for you. Because anything you can eat with your fav crackers or tortilla chips is a hell yes from me (including this crunchy green salad!)
Today I’ve got a new dip for you that also has some green in it, but it’s a little more cheesy goodness than it is a salad. Say hello to this amazing jalapeño spinach artichoke dip filled with three types of cheese, creamy greek yogurt, and a kick of heat from fresh jalapeño. UMMM SO GOOD. Just look at those golden edges!
There are tons of ways to customize this dip with your fav cheeses, extra protein, and more, so be sure to check out the full post for all of our fun suggestions. Serve it up with veggies, chips, crackers, and anything you’re heart desires at your next get-together and watch everyone devour it.
Everything you’ll need to make jalapeño spinach artichoke dip
If you’ve never made homemade spinach and artichoke dip before, you’re going to love how easy it is and how simple the ingredients are. The result, of course, is a super creamy, savory, bubbly hot, delicious dip. This recipe is made extra special thanks to a kick of heat from jalapeño! Here’s everything you’ll need:
- Veggies: you’ll need an onion, a jalapeño, a bag of fresh spinach (or a cup of frozen spinach!), and a jar of marinated artichoke hearts in this dip. Veggie-packed! You’ll also need a little olive oil for sautéeing.
- Seasonings: give the dip extra flavor with garlic powder, salt and pepper.
- Cheese: the base of this jalapeño spinach and artichoke dip is made with plain greek yogurt (technically not cheese, but close), plain cream cheese, mozzarella, and grated parmesan or pecorino romano cheese.
Add an extra boost of flavor
If you really want this jalapeño spinach artichoke dip to pack a flavor punch, feel free to:
- Keep the seeds in the jalapeño for extra spiciness
- And/or use white cheddar or pepper jack cheese in place of the mozzarella
More ways to customize this dip
Besides adding new flavors, there are a few ingredient add-ins and swaps you can make in this jalapeño spinach and artichoke dip:
- Swap the greens. If you don’t have any fresh or frozen spinach, feel free to sub chopped, fresh kale. Just be sure to remove the stems. Green onion, chives, cilantro or parsley would also be a great, fresh add-in!
- Boost the protein. Add an extra boost of protein by mixing in cooked, chopped chicken, shrimp, or even bacon!
- Choose your cheese. Feel free to experiment with your fav cheeses. Gruyere, smoked gouda, swiss
- Skip the heat. You can, of course, omit the jalapeño if you’d like, or even use pickled or jarred jalapeños, which are mild.
How to make homemade jalapeño spinach artichoke dip
- Cook the veggies. Start by cooking down the onion with a little olive oil in a cast iron or oven-safe skillet. Stir in the jalapeño and seasonings and cook for another couple of minutes, then add in the spinach and cover the skillet with a lid until it melts.
- Mix the dip. Turn off the heat and stir in the cream cheese, breaking it apart until melted. Then mix in the yogurt, and stir in the chopped artichoke hearts, parmesan cheese, and 1/2 of the mozzarella cheese. Taste and season with more salt and pepper as needed.
- Top & bake. Sprinkle on the remaining mozzarella cheese and bake the dip until nice and golden brown on the top.
- Cool & serve. Let the spinach artichoke dip cool for 5-10 minutes, then serve with your fav sides!
Don’t have a cast iron skillet?
No problem! If you’re using a skillet that can’t go in the oven, simply transfer the dip to a greased baking pan after mixing it all together, sprinkle the remaining cheese, and bake as directed.
Amazing ways to enjoy this dip
This easy jalapeño spinach artichoke dip is delicious with pretty much everything. Here are some of our go-to ways to serve it:
- With tortilla chips or raw veggies
- Scooped up with homemade crackers or pita chips
- On top of toasted baguette slices or crostini
- As the sauce for your favorite sandwich
Can I make it ahead of time?
Yes! Feel free to make the jalapeño spinach and artichoke dip 1-2 days ahead of time by following all of the steps before baking. Let the dip cool completely before storing it in the refrigerator. When you’re ready to serve it, bake it as directed (you may need a few extra minutes) and serve.
Storing & reheating tips
- To store: if you have leftover dip simply add it to an airtight container and store it in the refrigerator for up to 3-4 days.
- To reheat: heat the jalapeño spinach artichoke dip in 30-second intervals in the microwave, or reheat it in a saucepan, stirring frequently until it’s heated through.
More dip recipes you’ll love
Get all of my delicious dip recipes here!
I hope you love this jalapeño spinach artichoke dip! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Creamy Jalapeño Spinach Artichoke Dip
Deliciously creamy jalapeño spinach artichoke dip made with protein-packed greek yogurt and three types of cheese. This easy, fun & spicy twist on traditional spinach artichoke dip is perfect for entertaining and is guaranteed to impress friends and family. Serve with tortilla chips, veggies, crackers and more!
-
1
tablespoon
olive oil -
1/2
of a yellow or white onion, diced -
1
jalapeño, finely diced (omit seeds if you don’t want it as spicy) -
½
teaspoon
garlic powder -
¾
teaspoon
salt - Freshly ground black pepper
-
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 -
1/2
cup
plain greek yogurt (whole milk or 2% is great) -
8
ounces
plain cream cheese -
1
cup
shredded mozzarella cheese, divided -
1/2
cup
grated parmesan or pecorino romano cheese - For serving:
- Tortilla chips, pita chips, crackers or veggie sticks for serving
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.
If you don’t have a cast iron skillet or oven safe pan, you can prepare everything in step 3 and then transfer to a greased 9-inch baking pan and bake as directed.
If you want a more flavorful cheese, we suggest using white cheddar instead of mozzarella or even pepper jack cheese would be delicious!
Nutrition
Servings: 6 servings
Serving size: 1 serving (based on 6)
Calories: 305kcal
Fat: 25.6g
Saturated fat: 12.6g
Carbohydrates: 6.2g
Fiber: 3.5g
Sugar: 3.1g
Protein: 12.8g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
