Can I make this spinach artichoke dip ahead of time?

Yes! Prepare the dip through step 3, cover and refrigerate for up to 24 hours. Add the mozzarella topping and bake when ready to serve, adding 5-10 extra minutes to the baking time if starting cold.

How do I make this dip less spicy?

Remove the seeds from the jalapeño before dicing, or omit the jalapeño entirely for a milder version. You can also reduce the amount to half a jalapeño.

What can I use if I don't have a cast iron skillet?

Use any oven-safe skillet or sauté the ingredients in a regular pan, then transfer the mixture to a greased 9-inch baking dish before baking.

How long does leftover jalapeño spinach artichoke dip last?

Store covered in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.

Creamy Jalapeño Spinach Artichoke Dip

Name: Creamy Jalapeño Spinach Artichoke Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; ½ of a yellow or white onion, diced; 1 jalapeño, finely diced; ½ teaspoon garlic powder; ¾ teaspoon salt; Freshly ground black pepper; 1 (5-ounce) bag of fresh spinach; 1 (12-ounce) jar marinated artichoke hearts; ½ cup plain Greek yogurt; 8 ounces plain cream cheese; 1 cup shredded mozzarella cheese, divided; ½ cup grated Parmesan or Pecorino Romano cheese; Tortilla chips, pita chips, crackers, or veggie sticks

Description

You know those appetizers that disappear within minutes at every gathering? This spinach artichoke dip comes together in about 40 minutes with the perfect balance between creamy richness and just enough heat to keep things interesting.

Ingredients

Scale

1 tablespoon olive oil
½ of a yellow or white onion, diced
1 jalapeño, finely diced
½ teaspoon garlic powder
¾ teaspoon salt
Freshly ground black pepper
1 (5-ounce) bag of fresh spinach
1 (12-ounce) jar marinated artichoke hearts
½ cup plain Greek yogurt
8 ounces plain cream cheese
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan or Pecorino Romano cheese
Tortilla chips, pita chips, crackers, or veggie sticks

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Instructions

Preheat your oven to 375 degrees F.
Heat a 10-inch cast iron skillet over medium heat and add the olive oil. Once it's shimmering, add the diced onion and sauté for about 5 minutes until it starts to soften and turn translucent.
Stir in the jalapeño, garlic powder, salt, and black pepper. Let everything cook together for another minute so the flavors can meld.
Add the fresh spinach to the skillet and cover with a lid for a minute or two until it wilts down.
Turn off the heat and add the cream cheese, breaking it apart with your spoon. Keep stirring until it's completely incorporated.
Mix in the Greek yogurt until everything is well combined and creamy.
Fold in the chopped artichoke hearts, Parmesan cheese, and half of the mozzarella. Stir everything together until the cheese melts into the mixture.
Sprinkle the remaining ½ cup of mozzarella cheese over the top.
Transfer the skillet to your preheated oven and bake for 25 minutes until the cheese on top turns golden brown and the edges are bubbling.
Let the dip cool for 5-10 minutes before serving.

Notes

The jalapeño brings just enough heat to make things interesting without overwhelming the other flavors. Remove the seeds if you want less heat, or leave them in if you like things spicy. You can prep this dip a day in advance and just pop it in the oven when guests arrive.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 2g
Sodium: 480mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 10g
Cholesterol: 45mg