Jalapeño Spinach Artichoke Dip Recipe

Why You'll Love this Recipe

• Very easy to make.
• Great for a crowd.
• Delicious either warm or at room temperature!
• Has a lighter taste than restaurant versions of artichoke dip.
• The tasty cheese combination is creamy and delicious!
• This jalapeño version of artichoke dip is a spicy and fun twist on the classic.

What Makes a Great Artichoke Dip?

In our opinion, a great artichoke dip should have some artichoke flavor as well as a nice, subtle cheesiness to balance the flavors. Mayonnaise is an important ingredient, but it shouldn't dominate the flavor profile.

Ingredients

Here is what you need to make this recipe:

• Spinach: Fresh spinach lightly wilted tastes the best here. We do not recommend using frozen spinach in this recipe.
• Olive Oil: Just a little to sear the artichoke hearts.
• Artichoke Hearts: Canned artichoke hearts are easy to find and work best in this recipe. We don't recommend using marinated artichokes as they could have too much of a pickled flavor.
• Cream Cheese: We prefer the whipped version as it lightens the dip up a bit, but you can use the cream cheese block and whip it yourself with a whisk or hand mixer if desired.
• Sour Cream: Sour cream adds creamy texture and a good flavor.
• Mayonnaise: We use less than many recipes as we feel like too much mayonnaise detracts from the flavor.
• Garlic Powder: A perfect aromatic spice for this dish without making it too garlicky.
• Kosher Salt
• Jalapeño: Fresh diced jalapeño peppers add a tiny amount of heat and good flavor. 
• Gruyère Cheese: We use this great melty cheese in the dip as well as on top for the cheesy crust.
• Cayenne Pepper: Another ingredient that brings both heat and delicious flavor.
• Sweet Paprika: We use sweet paprika for a subtle flavor.
• Parmesan Cheese: Good quality freshly grated parmesan cheese (we recommend parmigiano reggiano for best results) on top of the dish gives a nice crust and flavor.
• Panko Breadcrumbs: A small amount on top of the dip gives a nice texture contrast. Or use Gluten Free panko if you want a gf version.

See recipe card below for quantities.

Substitutions

Here are a couple of common substitutions for the ingredients in this recipe:

• Spinach: You can also use fresh arugula or kale for a more pronounced flavor.
• Jalapeño: Any hot pepper will do, based on how spicy you want the dip to be. Serrano peppers are a great substitute for some extra heat. Poblano peppers will be a bit milder than spicy jalapeños but will give this a fantastic flavor.
• Gruyère cheese: You can use Emmental, Comté, Fontina, Jarlsberg, and Raclette in place of Gruyère for similar texture.
• Parmesan cheese: You can use pecorino cheese or grana padano if desired for similar results.
• Panko: Italian style breadcrumbs can work here too. You can use Gluten Free panko or omit them altogether if you want to avoid gluten.

How to Make Jalapeño Spinach Artichoke Dip

This is a very simple recipe and comes together quickly. The artichokes are much better if they are briefly pan seared in some olive oil, and the spinach takes just a minute to wilt. Everything is combined and then baked. The last thing is a brief broil to get a nice golden crust on top of the creamy dip! 

Equipment

Here is what you need to make this dish

• Large sauté pan for the spinach and artichoke hearts.
• Large bowl for mixing
• Baking dish (8x8 works well) - oven safe dish or ceramic baking dish is our choice.

Step-by-Step Instructions

Wilt the Spinach

• Preheat the oven to 350°F. 
• In the sauté pan, heat a small amount of water (a couple tablespoons) on high heat. It should start bubbling quickly. Add the spinach and toss with tongs. This should only take about a minute to lightly wilt the spinach. Remove the spinach and wring it out in a tea towel or paper towels to remove excess water. Rough chop the spinach and transfer it to the large bowl.

Sear the Artichoke Hearts

• Remove and drain the artichoke hearts from the can. Pat dry on paper towels and rough chop them. Wipe the large sauté pan out with a paper towel and add the olive oil over medium-high heat. Once hot, add the chopped chunks of artichoke hearts. Cook, stirring often, until the artichokes start to get a nice golden brown color, which will take just over a minute. Remove the artichokes and pat them dry to remove excess oil. Add them to the bowl with the spinach.

Combine the Ingredients

• Add the remaining ingredients to the large bowl, except for 2 tablespoons of gruyère cheese, the parmesan cheese, and the panko breadcrumbs. Mix with a spoon or a gloved hand until thoroughly combined. Spread the mixture into your baking dish and then sprinkle with the reserved gruyere, the parmesan cheese, and the panko breadcrumbs on top.

Bake

• Place the dip in the oven on the middle rack and bake for about 25 minutes or until you see it bubbling around the edges.

Broil

• Change the oven setting to broil and place the baking dish on the top rack of the oven. Broil until there is some browning. Ours takes 3-4 minutes, but broilers vary so it's best to check each minute until it is a nice golden brown. Remove from the oven, let it cool for a few minutes and serve with your favorite dippers, such as baguette slices, tortilla chips, pita chips, or fresh veggies.

Variations

Here are a couple ways to change up this jalapeño artichoke dip recipe:

• You could make the same dip with hearts of palm and a different Swiss cheese for a completely different flavor profile.
• Use arugula and kale instead of spinach for a more pronounced flavor.
• Change up the cheeses to white cheddar, gouda or even Monterey jack cheese or pepper jack cheese to experiment with different flavors.

Storage

How to store leftover artichoke dip:

• Store in a covered airtight container in the fridge for up to 5 days.

How to reheat leftover artichoke dip:

• Just reheat in a 350°F oven until warmed through.

Can you freeze leftover artichoke dip?

• Yes! Just thaw it completely (preferably in a fridge overnight) before putting it in the oven . The leftover dip will last for 6 months in the freezer. 

Troubleshooting

The browning of the top of the dip will vary depending on your broiler and how close the dip is to the heating element. Keep an eye on the dip so it doesn't burn and check it every minute while on broil until it reaches your desired amount of browning.

What to serve with Jalapeño Spinach Artichoke Dip

Fresh vegetables, such as celery and carrots can be used, as well as crackers, pita chips or tortilla chips. Our favorite is to use a fresh French baguette to spread the dip on. It can be toasted as well!

What Wines To Drink with Artichoke Dip

Artichokes can be tough to pair a wine with, but this dip is no problem! An acidic white wine works the best and we prefer unoaked chardonnay, a rosé from Provence, sauvignon blanc, or a French pinot gris.