Jalapeño Spinach Artichoke Dip Recipe
A deliciously cheesy warm Spinach Artichoke Dip with Jalapeños for a nice kick of heat. A fantastic crowd pleaser appetizer!
Equipment
- Baking dish 8x8 inch or similar
Ingredients
- 5 ounces fresh spinach
- 2 teaspoons olive oil
- 1 can artichoke hearts (14 oz)
- 8 oz whipped cream cheese
- ½ cup sour cream
- ⅓ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 medium jalapeño pepper seeded and finely diced
- ¼ cup plus 2 Tablespoons gruyere cheese grated and divided
- ¼ teaspoon cayenne pepper
- ¼ teaspoon sweet paprika
- ½ cup grated parmesan cheese
- 2 Tablespoons panko breadcrumbs
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.5 ounces fresh spinach
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.2 teaspoons olive oil, 1 can artichoke hearts
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.8 oz whipped cream cheese, ½ cup sour cream, ⅓ cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 medium jalapeño pepper, ¼ cup plus 2 Tablespoons gruyere cheese, ¼ teaspoon cayenne pepper, ¼ teaspoon sweet paprika
- Spread the mixture into your baking dish and then sprinkle with the reserved gruyere, the parmesan cheese, and the panko breadcrumbs on top.¼ cup plus 2 Tablespoons gruyere cheese, ½ cup grated parmesan cheese, 2 Tablespoons panko breadcrumbs
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.
Notes
Substitutions:
- 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.
- 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.
- Don’t skip the step of searing the artichokes. This brings out the natural flavor of the artichoke hearts and makes the dip that much better.
Nutrition
Calories: 266kcalCarbohydrates: 7gProtein: 6gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 51mgSodium: 726mgPotassium: 187mgFiber: 1gSugar: 2gVitamin A: 2307IUVitamin C: 7mgCalcium: 163mgIron: 1mg
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