Can’t stop, won’t stop making epic, absolutely delicious, fun dip recipes for you. Because anything you can eat with your fav crackers or tortilla chips is a hell yes from me (including this crunchy green salad!)
Last year I shared an incredible dip with you that has some green in it, but is still full of cheesy goodness. This amazing jalapeño spinach artichoke dip is filled with three types of cheese, creamy greek yogurt (instead of sour cream & mayonnaise), and a kick of heat from fresh jalapeño. UMMM SO GOOD. Just look at those golden edges!
There are tons of ways to customize this dip with your fav cheeses, extra protein, and more, so be sure to check out the full post for all of our fun suggestions. Serve it up with veggies, chips, crackers, and anything you’re heart desires at your next get-together and watch everyone devour it.
Everything you’ll need to make jalapeño spinach artichoke dip
If you’ve never made homemade spinach and artichoke dip before, you’re going to love how easy it is and how simple the ingredients are. The result, of course, is a super creamy, savory, bubbly hot, delicious dip. This recipe is made extra special thanks to a kick of heat from jalapeño! Here’s everything you’ll need:
- Veggies: you’ll need an onion, a jalapeño, a bag of fresh spinach (or a cup of frozen spinach!), and a jar of marinated artichoke hearts in this dip. Veggie-packed! You’ll also need a little olive oil for sautéeing.
- Seasonings: give the dip extra flavor with garlic powder, salt and pepper.
- Yogurt: we’re adding in protein-packed greek yogurt instead of sour cream and mayonnaise to lighten up this dip slightly but keep it super creamy.
- Cheese: the base of this jalapeño spinach and artichoke dip is made with plain cream cheese, mozzarella, and grated parmesan or pecorino romano cheese.
Add an extra boost of flavor
If you really want this jalapeño spinach artichoke dip to pack a flavor punch, feel free to:
- Keep the seeds in the jalapeño for extra spiciness
- Use white cheddar or pepper jack cheese in place of the mozzarella
- Or sprinkle the dip with some red pepper flakes
More ways to customize this dip
Besides adding new flavors, there are a few ingredient add-ins and swaps you can make in this jalapeño spinach artichoke dip recipe:
- Swap the greens. If you don’t have any fresh or frozen spinach, feel free to sub chopped, fresh kale. Just be sure to remove the stems. Green onion, chives, cilantro or parsley would also be a great, fresh add-in!
- Boost the protein. Add an extra boost of protein by mixing in cooked, chopped chicken, shrimp, or even bacon!
- Choose your cheese. Feel free to experiment with your fav cheeses. Gruyere, smoked gouda, swiss
- Skip the heat. You can, of course, omit the jalapeño if you’d like, or even use pickled or jarred jalapeños, which are mild.
How to make homemade jalapeño spinach artichoke dip
- Cook the veggies. Start by cooking down the onion with a little olive oil in a cast iron or oven-safe skillet. Stir in the jalapeño and seasonings and cook for another couple of minutes, then add in the spinach and cover the skillet with a lid until it melts.
- Mix the dip. Turn off the heat and stir in the cream cheese, breaking it apart until melted. Then mix in the yogurt, and stir in the chopped artichoke hearts, parmesan cheese, and 1/2 of the mozzarella cheese. Taste and season with more salt and pepper as needed.
- Top & bake. Sprinkle the mixture with the remaining mozzarella cheese and bake the dip until nice and golden brown on the top.
- Cool & serve. Let the spinach artichoke dip cool for 5-10 minutes, then serve with your fav sides!
Don’t have a cast iron skillet?
No problem! If you’re using a skillet that can’t go in the oven, simply transfer the dip to a greased baking dish after mixing it all together, sprinkle the remaining cheese, and bake as directed.
Amazing ways to enjoy this dip
This easy jalapeño spinach artichoke dip is delicious with pretty much everything. Here are some of our go-to ways to serve it:
- With tortilla chips or raw veggies
- Scooped up with homemade crackers or pita chips
- On top of toasted baguette slices or crostini
- As the sauce for your favorite sandwich
Can I make it ahead of time?
Yes! Feel free to make the jalapeño spinach and artichoke dip 1-2 days ahead of time by following all of the steps before baking. Let the dip cool completely before storing it in the fridge. When you’re ready to serve it, bake it as directed (you may need a few extra minutes) and serve.
Storing & reheating tips
- To store: if you have leftovers simply add it to an airtight container and store it in the refrigerator for up to 3-4 days.
- To reheat: heat the jalapeño spinach artichoke dip in 30-second intervals in the microwave, or reheat it in a saucepan, stirring frequently until it’s heated through.
More dip recipes you’ll love
- Vegan Jalapeño Butternut Squash Queso
- Spicy Green Cashew Dip
- Vegetarian Three Cheese White Bean Buffalo Dip
- How to Make Super Creamy Hummus (+5 different flavor variations!)
- Bubbly Hot Chicken Enchilada Bean Dip
Get all of my delicious dip recipes here!
I hope you love this jalapeño spinach artichoke dip! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Creamy Jalapeño Spinach Artichoke Dip
Ingredients
- 1 tablespoon olive oil
- 1/2 of a yellow or white onion, diced
- 1 jalapeño, finely diced (omit seeds if you don’t want it as spicy)
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- Freshly ground black pepper
- 1 (5-ounce) bag of fresh spinach or about 1 cup of frozen spinach
- 1 (12-ounce) jar marinated artichoke hearts, drained and chopped into ½ inch pieces
- 1/2 cup plain greek yogurt (whole milk or 2% is great)
- 8 ounces plain cream cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated parmesan or pecorino romano cheese
- For serving:
- Tortilla chips, pita chips, crackers or veggie sticks for serving
Instructions
- Preheat the oven to 375 degrees F.
- Heat a 10-inch cast iron skillet over medium heat and add olive oil. Saute onion for 5 minutes or until it begins to cook down and soften. Next stir in jalapeno, garlic powder, salt and pepper and cook for another minute or so.
- Add in spinach and cover the pan with a lid until spinach wilts. Turn off heat and stir in cream cheese, breaking it apart with a spoon until it melts. Stir in greek yogurt and mix until well combined. Add in chopped artichoke hearts, parmesan cheese and ½ cup of the mozzarella cheese, stirring well to combine. Taste and season with more salt and pepper if needed.Top with remaining ½ cup of mozzarella cheese and bake for 25 minutes or until golden brown.
- Let cool for 5-10 minutes, then serve with tortilla chips, crackers, pita chips or veggie sticks.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on February 18th, 2022, and republished on January 11th, 2023.
21 comments
SO yummy! Made this today for some friends during a basketball game and it was a hit! So flavorful with the perfect amount of spice. I didn’t have greek yogurt on hand so we used sour cream instead and it turned out perfectly. Thank you for another great recipe!
This was amazing! Love the addition of jalapeño. Substituted kale for the spinach and it was such a hit!!! Thank you for yet another recipe ☺️🥰
So happy you enjoyed it and good to know that kale works well in here!!
I’m looking for a dairy free dip for my daughter’s college graduation party. Do you think this would be okay with plant based cream cheese, mozzarella, and yogurt?
Hi, Jill! I haven’t tested them but I believe those should all work well in here 🙂 Let me know how it goes!
Testing this today, I will let you know 😊
Tested with plant based, cream cheese, mozzarella and greek yogurt today and it was absolutely delicious!!
Amazing — thanks for reporting back! So happy to hear they worked well in here 🙂
Freaking amazing!! I ate it with tortilla chips for dinner lol 🙂
I had no regular cream cheese so I used Trader Joe’s onion chive cream cheese and lain artichoke hearts and OMG this was amazing! Will be making this on repeat! I even reheated some in the microwave today and it was just as good!
Such a great sub!! I’m so glad you loved it 🙂 Thanks for the comment!
. I replaced the cream cheese with onion and chive cream cheese spread per your comment. Excellent exchange. I also added cheddar cheese to my topping. Delicious, I would make again. Beautiful appetizer for company.
Delicious recipe! Very rich, a little salty, so if you can’t have salt or prefer less salty I would reduce salt amount. I replaced the cream cheese with onion and chive cream cheese spread per other commenter. Excellent exchange. I also added cheddar cheese to my topping. Delicious, I would make again. Beautiful appetizer for company.
Delicious! I added 1/4 tsp cayenne pepper and used a combination of mozzarella and a 6 cheese Italian blend.
Perfect! Glad you enjoyed 🙂
Absolutely delicious! I prefer lots of spinach so I added an extra few handfuls. It will be my new favorite appetizer to take somewhere. Thank you!
Yum. Made it without the jalapeños for kid-friendliness, but kept a little pep with the cheese: in replace of mozzarella, used 1/2 c Monterey Jack and 1/2 c Pepper Jack. Delicious!
10/10! Oh baby, this is good. My fiance and I nearly polished this whole thing off while watching football. Per Monique’s recommendation, I opted for white cheddar (Trader Joe’s unexpected cheddar) instead of mozz, and it’s delicious. Will definitely be making this again!!!
This recipe looks so delicious, ChatGPT Login
I really want to try it
I made this into a baked pasta situation and it was INCREDIBLE! I used kite hill cream cheese and added blackened chicken with jovial pasta and pasta water. Soooo tasty. Felt super indulgent without feeling heavy. Monique knows how to sneak healthy ingredients in the tastiest of ways. Def recommend both as a dip and a heartier dinner with the pasta/protein add! Thanks Monique!!
Hi Monique,
Would I be able to prep and cook everything the day before (minus the baking part), refrigerate it, then bake it with the cheese the next day for serving?