Spicy Spinach Artichoke Dip Recipe

Spicy Spinach Artichoke Dip is one of those recipes that pulls everyone straight into the kitchen the second it hits the oven. It is warm, creamy, and has just the right hint of spice to keep people going back for another scoop. I have tested plenty of versions over the years, and this is the one I always come back to because it is easy, reliable, and gone within minutes every single time.

Artichoke lovers, you'll want to keep this one in rotation along with a few of my other favorites. If you love simple artichoke-based dishes, make sure to check out my easy Stuffed Artichoke Casserole Recipe, Artichoke Bruschetta Recipe or my Mini Antipasto Skewers. They are all easy to make and perfect for building out a spread for your next party. Trust me, once you start cooking with artichokes regularly, you will wonder why you did not do it sooner.

Ingredient Notes

See recipe card for quantities.

Artichoke Hearts: I use canned artichoke hearts here because they are easy and consistent. Look for a 14-ounce can or jar packed in water, not oil. Make sure to drain them well so you do not introduce excess moisture into the dip.

Pepper Jack Cheese: This is where a lot of that subtle heat comes from. It melts beautifully and adds flavor without overpowering the creamy base.

Greek Yogurt: This replaces sour cream in this recipe, keeping the dip creamy while adding a little tang. It blends perfectly with the cream cheese for that smooth texture.

Step-by-Step Instructions

Step 1: Heat olive oil in a skillet and cook the onion until soft.

Step 2: Add the garlic and seasonings, then cook briefly until fragrant.

Step 3: Stir in the spinach and cook until wilted.

Step 4: Turn off the heat and mix in the artichoke hearts.

Step 5: In a large bowl, combine cream cheese and Greek yogurt until smooth.

Step 6: Fold in the spinach mixture and half of the mozzarella cheese.

Step 7: Transfer to the baking dish.

Step 8: Top with remaining cheese and peppers. Bake until hot and bubbly. Let cool slightly and finish with fresh parsley.

Storage and Make Ahead

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen a bit, making it just as delicious the next day. Freezing is not recommended, as the creamy ingredients can separate upon thawing.

Reheat in the oven at 350°F until warmed through, or microwave in short intervals, stirring in between, until heated.

To make ahead, assemble the entire dip and cover it tightly. Refrigerate for up to 24 hours, then bake when ready to serve. This makes it perfect for special occasions or your next Super Bowl spread.

SPICY SPINACH ARTICHOKE DIP RECIPE

Tina Frank

A warm and creamy spinach artichoke dip with a hint of spice, made with simple ingredients and baked until bubbly and golden.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine Italian

Servings 10

Calories 112 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• ½ cup sweet onion finely chopped
• 4 cloves garlic minced
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon cayenne pepper or more if you want extra heat
• 2 cups fresh spinach packed, chopped
• (1) 14-ounce jar or can artichoke hearts drained and roughly chopped
• (1) 8-ounce block cream cheese softened
• ½ cup plain Greek yogurt
• 2 cups shredded pepper jack cheese divided
• ⅓ cup sliced sweet cherry peppers
• 1 tablespoon chopped fresh parsley for garnish

Instructions

 

• Preheat your oven to 375°F. Prepare an 8x8-inch baking dish with a light coating of nonstick cooking spray.
• In a large skillet, heat 1 tablespoon olive oil over medium heat. Add ½ cup finely chopped sweet onion and sauté for 3 to 5 minutes until soft and translucent.
• Stir in 4 cloves of minced garlic, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and ½ teaspoon cayenne pepper. Let that cook for about 30 seconds until fragrant.
• Add in 2 cups of chopped spinach and cook until wilted.
• Turn off the heat and stir in 14 ounces of roughly chopped halved artichoke hearts.
• In a large mixing bowl, combine (1) 8-ounce block of cream cheese and ½ cup plain Greek yogurt. Stir until the ingredients are mostly smooth.
• Fold in the spinach-artichoke mixture and 1 cup pepper jack cheese. Mix all the ingredients well to combine.
• Transfer everything to your prepared baking dish. Smooth out the top with a rubber spatula. Top with the remaining cup of shredded pepper jack and ⅓ cup sliced sweet cherry peppers.
• Bake uncovered for 15–20 minutes or until hot and bubbly around the edges.
• Let cool slightly, then sprinkle with 1 tablespoon chopped fresh parsley before serving.

Notes

For more heat, double the cayenne or add in some chopped hot cherry peppers or jalapeños.

Monterey Jack or mozzarella will work if you don't have pepper jack. But the pepper jack gives it that subtle spicy kick we love.

Toast thinly sliced baguette rounds or serve with stick-style bread, tortilla chips, pita chips or sliced bell peppers for dipping.

You can prep this whole thing ahead and just pop it in the oven when you're ready to serve. Keeps well in the fridge for up to 3 days before baking.

If you don’t have fresh spinach, you can use frozen spinach, thawed and squeezed dry.

Nutrition

Calories: 112kcalCarbohydrates: 2gProtein: 7gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 21mgSodium: 476mgPotassium: 86mgFiber: 1gSugar: 1gVitamin A: 814IUVitamin C: 3mgCalcium: 191mgIron: 0.4mg

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