Jalapeno Spinach Artichoke Dip

This cheesy artichoke jalapeno dip is perfect for a casual get together. The jalapenos give it a nice hint of spiciness and the fontina cheese tops the dip with a light smokey flavor. For this recipe, I used “tamed” jalapeno peppers, but if you like your food spicier, use “hot” jalapenos. This stuff is so amazing,  you’ll be surprised how quick this dip disappears. Its very quick and easy to prepare and it can be made in advance. When cooking for a crowd, I always have at least 1 or 2 dishes that are prepped in advance. It makes my life so much easier when I have company over.

Looking for other dips to serve your guests, then try these: crab and artichoke dip or 7 layer dip.

How to make Artichoke Jalapeno Dip

1. In a mixing bowl combine the sour cream, cream cheese, dijon mustard, mayonnaise, and garlic using a handheld mixer.

2. In a separate bowl combine the shredded fontina, pepper jack, and parmesan cheese. Then strain all the juices out of the spinach, artichokes, and jalapeño and add it to the cheese.

3. Add the blended mayonnaise mixture into the bowl of cheeses and mix to combine. At this point you can add salt and pepper to taste.

4. Transfer the mixture to an oven safe dish and sprinkle some extra shredded pepper jack and fontina cheese on top. Bake for 20-30 minutes at 375 degrees Fahrenheit. Then serve warm with pita chips.

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Jalapeño Spinach Artichoke Dip

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Servings: 8

Calories: 274 kcal

Author: Dina from simplyhomecooked.com

Ingredients

• 1/2 cup sour cream
• 1 8oz package cream cheese
• 1 tbsp dijon mustard
• 1/4 cup mayonnaise
• 2 garlic cloves pressed or zested
• 1 cup fontina cheese shredded
• 1 cup pepper jack shredded
• 1/3 cup parmesan cheese shredded
• 2 8oz cans quartered artichoke
• 1/2 cup tamed jalapeño peppers chopped
• 1 10 oz package frozen Spinach
• Salt & pepper to taste

Instructions

1. In a mixing bowl combine the sour cream, cream cheese, dijon mustard, mayonnaise, and garlic using a hand held mixer.
2. In a separate bowl combine the shredded fontina, pepper jack, and parmesan cheese. Strain all the juices out of the spinach, artichokes, and jalapeño and add it to the cheese.
3. Add the blended mayonnaise mixture into the bowl of cheeses and mix to combine. At this point you can add salt and pepper to taste.
4. Transfer the mixture to an oven safe dish and sprinkle some extra shredded pepper jack and fontina cheese on top. Bake for 20-30 minutes at 375 degrees Fahrenheit. Serve warm with pita chips.

Nutrition Facts

Jalapeño Spinach Artichoke Dip

Amount Per Serving

Calories 274 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 9g 45%

Cholesterol 48mg 16%

Sodium 883mg 37%

Potassium 259mg 7%

Total Carbohydrates 9g 3%

Dietary Fiber 2g 8%

Sugars 3g

Protein 16g 32%

Vitamin A 95.6%

Vitamin C 6.3%

Calcium 41.1%

Iron 25.1%

* Percent Daily Values are based on a 2000 calorie diet.