Jalapeño Spinach Artichoke Dip Recipe
Make Jalapeño Spinach Artichoke Dip Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Toppings
Method
Preparation
- 1
Prepare the Spinach
Wash the fresh spinach thoroughly and chop it into smaller pieces. Set aside.
- 2
Prepare the Artichokes
If using canned artichoke hearts, drain and rinse them. If using frozen, thaw and drain any excess water. Chop into smaller pieces.
- 3
Chop Jalapeños
If using fresh jalapeños, remove the seeds for less heat if desired, then chop finely. If using pickled, simply chop.
- 4
Mince Garlic
Peel and mince the garlic cloves, set aside.
Mixing the Dip
- 5
Combine Ingredients
In a large mixing bowl, combine chopped spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, chopped jalapeños, shredded Parmesan cheese, minced garlic, salt, and black pepper.
- 6
Mix Well
Using a spatula or mixer, blend all the ingredients together until well combined and smooth.
Baking the Dip
- 7
Preheat Oven
Preheat your oven to 350°F (175°C).
- 8
Transfer to Baking Dish
Spoon the mixture into a baking dish, spreading it evenly. If desired, sprinkle additional shredded Parmesan cheese on top.
- 9
Bake
Bake in the preheated oven for 25-30 minutes or until the dip is hot and bubbly, and the top is golden brown.
Serving
- 10
Garnish
Once out of the oven, garnish with chopped fresh cilantro and chili flakes to taste.
- 11
Serve
Serve warm with tortilla chips, sliced baguette, or fresh vegetables.