This Hot Artichoke Dip is a delicious mix of smoky and spicy melted cheeses and artichoke bits, with a touch of heat from the jalapenos. It’s a real crowd-pleaser!
And if you’re looking for more great appetizers to serve, try these Chicken and Mushroom Phyllo appetizers and these Eggplant Roll-ups, too.
Table Of Contents
Recipe Details
I love serving this delicious and simple Hot Artichoke Dip. Whether you’re entertaining or it’s just for the family, everyone will love this amazing dip.
- TASTE: This dip is full of cheesy, rich flavor. The jalapenos also give it a nice hint of spiciness and the fontina cheese tops the dip with a light smoky flavor.
- TEXTURE: Thick, creamy, and gooey, this Hot Artichoke Dip makes the perfect pairing with your raw veggies, bread, and chips.
- TIME: It will take about 35 minutes to make this recipe.
- EASE: There’s a lot of ingredients in this dish, but they are so easy to put together. This dip is a real favorite, and you won’t even break a sweat making it.
What You’ll Need
Ingredient Notes
- Sour cream, Mayonnaise, Cream cheese- These ingredients are the foundation for this Hot Artichoke Dip. They add creaminess, cheesy flavor, a little tang, and some helpful fat to bind everything with the cheeses.
- Dijon mustard- This adds a tangy flavor as well as acts as an emulsifier between the ingredients.
- Cheeses- We’re using Pepper jack, Fontina, Mozzarella, and Parmesan for this recipe. Each adds a distinct flavor, from spicy to smoky, to nutty. And their gooey texture is perfect for this dip.
- Garlic- This adds great flavor that makes this dish even more flavorful. Fresh cloves are best.
- Artichoke hearts- Canned artichokes work great here because they have a tender texture that blends well with the rest of the dip ingredients.
- Jalapenos- This ingredient is best from the jar because the jalapeno slices are softer than fresh ones, which still hold some crunch.
- Spinach- You can use frozen spinach here, but fresh works, too. Thaw and drain before using.
Add-ins and Substitutions
- Make it lighter- You can substitute lower-fat versions of the mayo, cream cheese, and sour cream, or use plain Greek yogurt in place of the sour cream for a slightly lighter version.
- Skip the jalapenos- If you don’t want your dip to be spicy, you can leave out the jalapenos and pepper jack cheese, subbing Monterey jack instead.
- Add herbs and vegetables- Make this with some fresh parsley or green onions, bell peppers, olives, mushrooms, or sun-dried tomatoes.
- Top it with breadcrumbs- Bake this Hot Artichoke Dip with a layer of buttered breadcrumbs on top for extra flavor and crunch.
How to Make Hot Artichoke Dip
- Combine creamy ingredients- In a medium bowl, combine the sour cream, cream cheese, dijon mustard, mayonnaise, and garlic using a handheld mixer.
- Mix the cheeses. In a large bowl, combine the shredded fontina, pepper jack, and parmesan cheese. Strain all the juices out of the spinach, artichokes, and jalapeño and add them to the cheese.
- Combine. Add the blended mayonnaise mixture to the bowl of cheeses and mix to combine. Then add salt and pepper, to taste.
- Bake. 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.
Pro Tip: If you want to get the cheese more browned and bubbly, broil for a few minutes at the end.
Recipe Tips
- Don’t use pre-shredded cheese- These cheeses have anti-caking ingredients that keep them separate in the bag, but keep them from melting evenly. Shred your own from the block.
- Use jarred or canned artichokes and jalapenos- Because these ingredients are soaking in liquid, they become very soft. They’re easy to chop and combine with the cheesy, creamy foundation of this dip.
- Drain excess liquid- Make sure to drain out all the excess liquid from the thawed spinach, artichokes, and jalapenos. Water will cause the dip to thin out and separate.
- Brown the top- Broiling the Hot Artichoke Dip for a few minutes will brown the cheese on top in the most delicious way. Your guests won’t be able to resist!
FAQs
The artichoke dip may separate if it’s cooked at too high or too low of a temperature. Keep the oven temp at 375 degrees while it bakes for 20-30 minutes. Also, make sure you shred your cheese from a block to avoid excessive starch from pre-shredded varieties.
To reheat, bake your Hot Artichoke Dip at 350˚ for 40 minutes or until warm. If it was frozen, thaw in the refrigerator overnight, or defrost in the microwave (stir often to avoid excessive separation of the cheeses). You can add a touch of cream to the dip as it warms to help reincorporate the ingredients.
Serving Suggestions
This Hot Artichoke Dip is a great appetizer to serve because it goes great with everything. Here are some delicious ways to enjoy it.
- Breads: Serve this with slices of Focaccia Bread, Rustic Bread (overnight), Copycat Pizza Hut Breadsticks, baguettes, or pita bread. Crackers, potato chips, and tortilla chips are also great.
- Vegetables: Enjoy this as the dip for your vegetable crudites platter, or as an addition to a Charcuterie Board (Cheese Board).
- French fries: Dive into this Hot Artichoke Dip with Crispy Air Fryer French Fries, The BEST Sweet Potato Fries, or Air Fryer Zucchini Fries.
Make This Recipe in Advance
Make ahead: This dip is easy to prepare and store in the fridge until you’re ready to warm it up to serve it. Reheat it in the microwave or on the stovetop, stirring often.
Storing: This Hot Artichoke Dip will last for 4-5 days in the refrigerator. Just cover or pour into a Ziplock bag once cooled, and store.
Freeze: Once the artichoke jalapeno dip has cooled, place it in an airtight container or ziplock freezer bag. If you are using a bag, lay it flat until it is frozen, then store it vertically to save room in your freezer. It will last for 3 months.
More Tasty Appetizers!
Full Recipe Instructions
Hot Artichoke Dip
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
- In a mixing bowl combine the sour cream, cream cheese, dijon mustard, mayonnaise, and garlic using a handheld mixer.
- 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.
- 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.
- 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. If you want to get the cheese more browned and bubbly, broil for a few minutes at the end. Serve warm with pita chips.
Notes
- Don’t use pre-shredded cheese- These cheeses have anti-caking ingredients that keep them separate in the bag, but keep them from melting evenly. Shred your own from the block.
- Use jarred or canned artichokes and jalapenos- Because these ingredients are soaking in liquid, they become very soft. They’re easy to chop and combine with the cheesy, creamy foundation of this dip.
- Drain excess liquid- Make sure to drain out all the excess liquid from the thawed spinach, artichokes, and jalapenos. Water will cause the dip to thin out and separate.
- Brown the top- Broiling the Hot Artichoke Dip for a few minutes will brown the cheese on top in the most delicious way. Your guests won’t be able to resist!
Nutrition
This post was originally published on April 18, 2015, but it has been tweaked a little bit since then.
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Tori says
Can you make this in a slow cooker?
simplyhomecooked says
Hi Tori, yes you can make this spinach artichoke dip in a slow cooker. However, I don’t know how long or any details for making it in a slow cooker since I have never tried this recipe in a slow cooker. Sorry I couldn’t give more details. I hope it turns out and you enjoy it 🙂
Katy | Her Cup of Joy says
Yum! I love spinach artichoke dip, one of my favorites 🙂 Nothing can beat a hot cheesy dip!
simplyhomecooked says
I know right Katy? You just can’t go wrong with anything cheesy lol