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Baked Jalapeño Artichoke Dip Recipe

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4.4 from 55 reviews

This Baked Jalapeño Artichoke Dip is a creamy, cheesy appetizer with a perfect balance of spicy jalapeños and tender artichoke hearts. Mixed with spinach, Parmesan, and Swiss cheese, then baked to golden bubbly perfection, this dip is perfect for game days, parties, or casual get-togethers.

Ingredients

Dip Base

  • 8 ounces cream cheese, room temperature
  • 1 cup real mayonnaise
  • 1 cup sour cream

Cheeses

  • 1 cup shredded Parmesan cheese
  • 1/2 cup shredded Swiss cheese

Vegetables & Flavorings

  • 14 ounces chopped artichoke hearts, drained
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 4 ounces canned chopped jalapeños with liquid
  • 2 teaspoons minced garlic
  • 1/2 medium lemon, juiced
  • Pinch or two of salt and pepper to taste

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and spray a shallow baking dish with non-stick cooking spray to prevent sticking.
  2. Mix Creamy Base: In a bowl, use a hand or stand mixer to blend together the cream cheese, mayonnaise, and sour cream until smooth and creamy, creating the base of the dip.
  3. Combine Cheeses and Vegetables: Fold the shredded Parmesan and Swiss cheeses into the creamy base. Then fold in the drained artichoke hearts, thawed and squeezed spinach, chopped jalapeños with their liquid, and minced garlic. Squeeze in the juice of half a lemon, season with salt and pepper, and stir thoroughly to combine all ingredients evenly.
  4. Transfer and Bake: Spoon the dip mixture into the prepared baking dish and spread it evenly. Bake in the preheated oven for 30 minutes, or until the top is golden brown and the dip is bubbling hot throughout.
  5. Serve Warm: Remove from oven and serve the dip warm with your choice of chips, crackers, or fresh vegetables for dipping.

Notes

  • Make sure to squeeze out as much water as possible from the spinach to avoid a watery dip.
  • You can adjust the amount of jalapeños based on how spicy you want the dip.
  • Using room temperature cream cheese helps achieve a smooth, creamy base that blends easily.
  • This dip can be prepared a few hours ahead and refrigerated; just bake it right before serving.
  • For a vegetarian option, confirm that the Parmesan cheese is vegetarian-friendly.

Find it online: https://justsosavory.com/baked-jalapeno-artichoke-dip-recipe/