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Jalapeño Spinach Artichoke Dip

Creamy, spicey, and flavorful artichoke dip that will please just about anyone's taste buds.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10
Calories 274kcal
Author Dina


  • 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


Mix everything in a large bowl

  • 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 to an oven-safe dish, top with cheese, and 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.


Calories: 274kcal | Carbohydrates: 9g | Protein: 16g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 883mg | Potassium: 259mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4780IU | Vitamin C: 5.2mg | Calcium: 411mg | Iron: 4.5mg