Alright, flavor adventurers! You ready for a dip that’s about to blow your mind? Forget the blah and boring – we’re diving headfirst into a Jalapeño Spinach Artichoke Dip so good, it’ll make you wanna slap your abuela (with a kiss, of course!). Seriously, this isn’t just spinach artichoke dip; it’s a flavor explosion courtesy of Cuba Queen herself!

I first tasted something similar at a crazy party in Little Havana, but it was missing that extra kick, that ‘oomph’ that makes your tastebuds sing. That’s when I knew I had to create my own version, one that screams FLAVOR from the rooftops! It’s taken some tweaking and tons of taste-testing, but I’ve finally nailed the perfect Jalapeño Spinach Artichoke Dip recipe.

This Jalapeño Spinach Artichoke Dip isn’t just an appetizer, it’s a statement. It’s the embodiment of everything I stand for at Cuba Queen: bold flavors, unapologetic deliciousness, and recipes that make you feel like a culinary rockstar. Get ready to ditch the ordinary and embrace the extraordinary – your taste buds will thank you! I am so excited to share this delicious Jalapeño Spinach Artichoke Dip with you!

INGREDIENTS You Need for This:

This Jalapeño Spinach Artichoke Dip ingredient list is SHORT but mighty! Every single item plays a crucial role in building that perfect balance of creamy, cheesy, and spicy. Let’s get into it, shall we?

Ingredients for Jalapeño Spinach Artichoke Dip including artichoke hearts, spinach, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, jalapeños, garlic, and spices.

1 (14-ounce) can artichoke hearts, drained and chopped: Don’t skimp on the artichokes! They’re the heart (pun intended!) of this dip.
10 ounces frozen spinach, thawed and squeezed dry: Squeeze every last drop of water out of that spinach! Nobody wants a watery dip.
8 ounces cream cheese, softened: Full-fat cream cheese is the way to go. It’s what gives our Jalapeño Spinach Artichoke Dip that incredible creaminess.
1 cup sour cream: Adds a lovely tang that balances the richness of the cheese.
1 cup mayonnaise: Don’t be shy! It contributes to the overall creamy texture and flavor.
1 cup shredded mozzarella cheese: Melts beautifully and adds that classic cheesy stretch.
½ cup grated Parmesan cheese: For that salty, nutty, umami flavor that takes everything up a notch.
2-3 jalapeños, seeded and minced: The star of the show! Adjust the amount to your heat preference. Remember, you can always add more, but you can’t take it away!
2 cloves garlic, minced: Garlic is life! It adds that pungent, savory element that we all crave.
1 teaspoon garlic powder: It complements the fresh garlic and amps up the overall garlic flavor!
½ teaspoon onion powder: Adds a subtle sweetness and depth of flavor.
¼ teaspoon red pepper flakes (optional): For an extra kick!
Salt and pepper to taste: Seasoning is key! Don’t be afraid to taste and adjust as needed.

The secret to epic Jalapeño Spinach Artichoke Dip is using good quality artichoke hearts! Avoid the marinated ones – you want the flavor of the artichokes to shine through, not be masked by oil and herbs.

You’ll find the best ingredients for this Jalapeño Spinach Artichoke Dip at your local farmers market or a good specialty grocery store. Fresh jalapeños make all the difference in the flavor!

Here’s the Jalapeño Spinach Artichoke Dip game-changer that will blow your mind: roasting the jalapeños before mincing them. It brings out a smoky sweetness that elevates the entire dip. Trust me on this one! This Jalapeño Spinach Artichoke Dip reminds me of another flavor explosion, my one pan gnocchi with spinach mushrooms recipe!

STEP-BY-STEP INSTRUCTIONS:

Ready to turn these humble ingredients into a Jalapeño Spinach Artichoke Dip masterpiece? Let’s do this!

Preheat your oven to 350°F (175°C). Get that oven nice and toasty!
In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Make sure your cream cheese is properly softened, or you’ll end up with lumps.
Add the chopped artichoke hearts, squeezed spinach, minced jalapeños, minced garlic, garlic powder, onion powder, and red pepper flakes (if using). Get ready for some serious flavor action!
Stir in the mozzarella and Parmesan cheeses. Save a little bit of each cheese to sprinkle on top.
Season with salt and pepper to taste. Don’t be afraid to get generous with the seasoning! It’s what brings all the flavors together.
Pour the mixture into a baking dish. I like to use a 9-inch pie dish, but any oven-safe dish will work.
Sprinkle the remaining mozzarella and Parmesan cheese over the top. This will create that beautiful, bubbly, golden-brown crust.
Bake for 20-25 minutes, or until the dip is hot and bubbly and the cheese is melted and golden brown. In my kitchen, this Jalapeño Spinach Artichoke Dip takes exactly 22 minutes to reach perfection. Yours might take a little more or less time, depending on your oven.
Let the dip cool for a few minutes before serving. This will prevent you from burning your tongue (trust me, I’ve been there!).

Here’s where most people mess up their Jalapeño Spinach Artichoke Dip – but not you! Don’t overbake it! Overbaking will make the dip dry and the cheese tough. You want it to be creamy and gooey.

Pro tip for Jalapeño Spinach Artichoke Dip perfection: broil it for the last minute or two to get that extra golden-brown crust. Just keep a close eye on it so it doesn’t burn! While your Jalapeño Spinach Artichoke Dip is working its magic, grab your camera – this is Instagram gold!

Don’t stress – your Jalapeño Spinach Artichoke Dip is going to be incredible! The aroma alone will have everyone drooling.

Your Jalapeño Spinach Artichoke Dip should look bubbly, cheesy, and slightly golden brown. The smell will be garlicky, cheesy, and slightly spicy. It should feel hot and gooey when you stick a spoon in it. If this recipe rocks your world, you NEED to try the Creamy Jalapeño Spinach Artichoke Dip from Kalefornia Kravings!

PRESENTATION:

Presentation is key, mis amigos! This Jalapeño Spinach Artichoke Dip isn’t just a dip; it’s an experience. You want to make it look as good as it tastes.

Serve this Jalapeño Spinach Artichoke Dip hot, straight from the oven. Place it in the center of a platter and surround it with an array of dippers.

People absolutely lose their minds when I serve this Jalapeño Spinach Artichoke Dip at parties! They practically inhale it.

Here are some of my favorite pairings:

Tortilla chips: A classic choice that never disappoints.
Pita bread: Warm, soft pita bread is perfect for scooping up all that cheesy goodness.
Crackers: Choose a variety of crackers for different textures and flavors.
Vegetables: Carrot sticks, celery sticks, and bell pepper strips add a healthy crunch.
Toasted baguette slices: A little fancy, but oh-so-delicious.

For an extra touch of elegance, garnish the Jalapeño Spinach Artichoke Dip with a sprinkle of chopped fresh cilantro or parsley.

This Jalapeño Spinach Artichoke Dip absolutely slays at dinner parties! It is always the first thing to disappear. For more bold flavor adventures, check out my Spinach and Ricotta Stuffed Shells!

Leftovers? No problem! This Jalapeño Spinach Artichoke Dip is also delicious cold, spread on sandwiches or wraps. You can also mix it into pasta for a creamy, cheesy sauce.

For a seasonal twist, try adding roasted red peppers in the fall or sun-dried tomatoes in the summer. These variations never fail to impress.

FAQs:

Got questions? I’ve got answers! Here are some common challenges people face when making Jalapeño Spinach Artichoke Dip, along with my tried-and-true solutions.

Q: Can I make this Jalapeño Spinach Artichoke Dip spicier?

A: ¡Claro que sí! If you’re a heat seeker, add more jalapeños (with the seeds), a pinch of cayenne pepper, or a few dashes of your favorite hot sauce. Taste as you go and adjust to your liking.

Q: What if I don’t have cream cheese for my Jalapeño Spinach Artichoke Dip?

A: While cream cheese is the key to that creamy texture, you can substitute it with Neufchâtel cheese (also known as “lite” cream cheese). It has a similar texture but slightly less fat. Just be aware that it might not be quite as rich and decadent.

Q: How do I know when my Jalapeño Spinach Artichoke Dip is perfectly done?

A: The dip is ready when it’s hot and bubbly throughout, and the cheese is melted and golden brown. A good test is to stick a toothpick into the center – it should come out clean.

Q: Can I make this Jalapeño Spinach Artichoke Dip ahead of time?

A: Absolutely! You can assemble the dip a day or two in advance and store it in the refrigerator. When you’re ready to bake, just add a few extra minutes to the cooking time.

Q: What can I do if my Jalapeño Spinach Artichoke Dip is too watery?

A: The most common cause of a watery dip is not squeezing enough water out of the spinach. Make sure you really squeeze it dry! You can also add a tablespoon or two of cornstarch to the mixture to help thicken it up.

Q: Can I use fresh spinach instead of frozen spinach?

A: Yes, you can! You’ll need about 1 pound of fresh spinach. Sauté it in a pan until it wilts, then chop it up and squeeze out as much water as possible.

Q: Is there a lighter version of this Jalapeño Spinach Artichoke Dip?

A: You can lighten it up by using low-fat cream cheese, sour cream, and mayonnaise. You can also reduce the amount of cheese and add more vegetables. But be warned: it won’t be quite as decadent. For another dip experience, check out the Jalapeño Spinach Artichoke Dip from Ambitious Kitchen!

CONCLUSION:

This Jalapeño Spinach Artichoke Dip isn’t just a recipe; it’s a celebration of flavor! It’s bold, it’s delicious, and it’s guaranteed to be a crowd-pleaser. It represents everything I stand for at Cuba Queen: unapologetic deliciousness and recipes that make you feel like a culinary superstar.

My Jalapeño Spinach Artichoke Dip Power Tips:

Roast those jalapeños! It makes a world of difference.
Don’t skimp on the cheese! It’s what makes the dip so creamy and decadent.
Taste and adjust! Seasoning is key to bringing out all the flavors.

Here are a few Jalapeño Spinach Artichoke Dip variations I’ve created and loved:

Bacon Jalapeño Spinach Artichoke Dip: Add crispy bacon for a smoky, salty twist.
Chorizo Jalapeño Spinach Artichoke Dip: Use spicy chorizo instead of jalapeños for a different kind of heat. This gets the biggest reactions.
Sun-Dried Tomato Jalapeño Spinach Artichoke Dip: Add chopped sun-dried tomatoes for a burst of sweetness and tang.

I’m confident that you can make this Jalapeño Spinach Artichoke Dip your signature dish. It’s easy to make, it’s packed with flavor, and it’s always a hit. Try my other flavor combination, Egg Muffins with Spinach and Feta!

Finished Jalapeño Spinach Artichoke Dip, bubbly and golden brown, ready to serve.

Now go forth and create some Jalapeño Spinach Artichoke Dip memories! Don’t forget to share your results with me on social media. I can’t wait to see your creations! Let the world know Veronica’s Hot Spinach, Artichoke and Chile Dip Recipe does not have all the flavor that mine does!

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Jalapeño Spinach Artichoke Dip

Print Recipe

This Jalapeño Spinach Artichoke Dip is a creamy, cheesy, and slightly spicy appetizer perfect for parties or game day. It’s packed with flavor and easy to make!

Author: Quinn
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings
Category: Appetizer
Method: Baked
Cuisine: American

Ingredients

Scale

1 (14-ounce) can artichoke hearts, drained and chopped
10 ounces frozen spinach, thawed and squeezed dry
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 jalapeños, seeded and minced
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Tortilla chips, for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C).
In a large bowl, combine artichoke hearts, spinach, cream cheese, mayonnaise, sour cream, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, jalapeños, garlic, salt, and pepper.
Mix well until all ingredients are combined.
Transfer the mixture to a baking dish.
Top with the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Bake for 20-25 minutes, or until golden brown and bubbly.
Let cool slightly before serving with tortilla chips.

Notes

For an extra layer of flavor, broil the dip for the last 1-2 minutes of baking to get a nice golden crust. Serve with your favorite vegetables or baguette slices.