15-Minute Jalapeno Spinach & Artichoke Dip is a kicked-up version of everyone’s favorite dip, with a hint of heat that makes it so addictive!
Whatever party you’re hosting or heading out the door for needs to have this dish of 15-Minute Jalapeno Spinach & Artichoke Dip – it’s an absolute crowd-pleaser! Quickly cook up veggies like spinach, onion, garlic, bell pepper, artichokes, and jalapenos and bake them in cream cheese and parmesan for an incredibly quick appetizer that is hard to stop eating!
Kickin’ Party Dip
Entertaining a crowd can be a little overwhelming, with so much to do and so much food to make! I love to keep it simple, so 15-Minute Jalapeno Spinach & Artichoke Dip is my absolute favorite appetizer to make and eat. Whether I’m getting this ready in a pinch before guests arrive or I’m heading out the door to a fabulous holiday party, I know this cheesy and creamy mix of jalapenos, spinach, and artichokes with just the perfect touch of heat will be everyone’s favorite dip of the night! It’s good that I always stock up on chips and bread for these occasions, too!
Spinach dip is amazing in a number of appetizers, like Spinach and Artichoke Stuffed Mini Peppers and Spinach & Artichoke Puff Pastry Pinwheels– they always make the party better!
Other Recipes to Serve with 15-Minute Jalapeno Spinach & Artichoke Dip
- Crock Pot Cranberry Apple Cider is easy to whip up and a wonderfully warm drink for everyone to enjoy! Bonus: it also makes your house smell like holiday magic!
- No party is complete without something sweet, and although choosing which cookie to make first can be a challenge, you can’t go wrong with Peppermint Nutella Cookies!
Ingredients
Veggies: For this amazing dip, you will need jalapenos (cut away the membrane and seeds for mild jalapeno flavor), garlic, an onion, and a red bell pepper. You will also need frozen chopped spinach and a can or jar of artichoke hearts. If you’d like, you can also garnish the dip with chopped red bell pepper, which gives the dip a great pop of freshness and a wonderful crunch!
Dairy: Pick up cream cheese, sour cream, and parmesan cheese. Light and low-fat options will work for this dip.
Seasoning: You will need to add salt and pepper to taste.
Oil: A little olive oil is needed to saute the veggies.
How to Make 15-Minute Jalapeno Spinach & Artichoke Dip
STEP ONE: Preheat the oven to 450 degrees F, and heat the olive oil in a medium saucepan on the stovetop. Add the onion, jalapeno, bell pepper, and garlic to the saucepan and cook until the veggies are soft.
STEP TWO: Stir in the cream cheese and sour cream and cook until melted and smooth.
STEP THREE: Add the spinach, artichokes, and 1 cup of the parmesan cheese and stir to combine. Season the mix with salt and pepper to taste.
STEP FOUR: Grease a casserole dish with cooking spray and add the dip to the dish, spreading evenly. Sprinkle the remaining parmesan over the dip and cook for 5 minutes or until the cheese is bubbly.
STEP FIVE: Remove the dip from the oven and serve warm with your favorite tortilla chips or sliced baguette!
Tips for Success
- The jalapeno adds a small amount of spice and can be very mild if you pick bright green jalapenos and cut away the seeds and membrane. For a spicier dip, choose darker jalapenos and leave the seeds and membrane intact.
- Light and low-fat cream cheese and sour cream work fine in this recipe, so choose what works best for you. Non-fat versions have a different flavor, so those are not recommended.
- I sometimes pick up pre-chopped veggies from the produce department to prepare this dip even faster! They usually have chopped onion, bell pepper, and jalapeno that I can grab quickly, along with a jar of minced garlic that I can use for months!
How long does Jalapeno Spinach Artichoke Dip last?
Jalapeno spinach and artichoke dip will last three days when covered and refrigerated. You can make this dip ahead of time and either wait to cook it in the oven until you are ready to serve or reheat it in the oven. When baking the dip after refrigerating it, the dip will need a few more minutes in the oven to warm up. Also, if you have already baked it and are reheating it in the oven, cover the dip with tin foil to prevent the cheese on top from burning.
Why is my spinach artichoke dip runny?
The most common reason for a runny dip is too much water left on or in the veggies. Cooking the veggies will usually remove most of the water, but sometimes the culprit is the frozen spinach. Set the frozen spinach out well ahead of time to thaw, and set a towel under it to absorb all the water. Once the spinach has thawed, remove it from the package, place it in a dish towel or heavy-duty paper towel, and wring out the rest of the water. Your dip should turn out perfect between the cooked vegetables and well-dried spinach!
More Crowd-Pleasing Party Dips
*This post was originally posted on 02/18/2013.
Ingredients
- 1 tablespoon olive oil
- ¼ cup yellow onion peeled and diced
- 1 red bell pepper cored and diced
- 2 jalapeno peppers seeded and diced (see note)
- 4 cloves garlic minced
- 8 ounces sour cream
- 8 ounces cream cheese
- 10 ounces frozen chopped spinach thawed and drained
- 14 ounces canned artichoke hearts chopped
- 1 ½ cups parmesan cheese shredded
Instructions
- Preheat your oven to 450 degrees F.
- Place a medium saucepan over medium heat and pour in the olive oil. Once hot, add the onion, bell pepper, garlic, and jalapeno and cook just until softened.
- Add the cream cheese and sour cream to the pot and continue to stir until melted and smooth. Stir in the spinach, artichokes, and 1 cup of Parmesan cheese. Season with salt and pepper to taste.
- Coat the inside of a 2-quart casserole dish with non-stick cooking spray. Transfer the dip mixture to the dish and spread it into an even layer. Top with the remaining 1/2 cup of Parmesan cheese.
- Bake for 5 minutes or until cheese is melted and bubbly. Remove from the oven and serve warm with crackers or baguette slices for dipping.
Notes
- If you want to give your dip more of a kick, leave the jalapeno seeds and membrane intact and add them to the dip.
- It’s important to remove as much moisture from the spinach as possible. Place the thawed spinach into a double or triple layer of paper towels. Wrap them around the thawed spinach and squeeze until no more liquid comes out.
Varsha Shah says
yummy
Aubrey Cota says
Thank you!
tao system says
Oh my god! Just tried this recipe this evening and it is delicious! New favorite combination. Thank for sharing this recipe!
Michael says
This is a great dip – 15 minutes is a fat lie – takes that long just to prep if you are really fast. Still, worth the effort because it is very tasty.
Trish - Mom On Timeout says
This is pretty much my favorite dip EVER. Love the photos! Pinned!