Spinach Artichoke Jalapeño Dip
This hot spinach artichoke jalapeño dip is creamy, cheesy, and packs a gentle kick! It's the ultimate crowd-pleaser for game day, holidays, or any cozy gathering. Serve it bubbly hot with chips or toasted baguette slices!
Ingredients
- 8 oz cream cheese reduced-fat is fine
- 16 oz light sour cream
- 8 tbsp 1 stick unsalted butter
- 1½ cups shredded Parmesan cheese
- 14 oz quartered artichoke hearts drained and chopped
- 4 oz can diced jalapeños drained
- 10 oz frozen spinach thawed and squeezed dry
- 2 –3 garlic cloves pressed
Instructions
- In a medium saucepan over medium heat, melt together cream cheese, sour cream, butter, and parmesan.
- Stir until smooth and bubbling.
- Add chopped artichoke hearts, drained jalapeños, spinach, and garlic.
- Stir until combined and hot.
- Serve immediately with chips, crackers, or toasted baguette slices.
- See full steps with tips & photos → https://mischacrossing.com/hot-spinach-artichoke-jalapeno-dip/
Notes
- Spinach Tip: Be sure to squeeze out all excess liquid from the thawed spinach to avoid a watery dip.
- Make It Spicier: Want more heat? Use fresh chopped jalapeños or a dash of hot sauce.
- Cheese Swap: Feel free to mix in Monterey Jack or mozzarella for extra gooey texture.