SPICY SPINACH ARTICHOKE DIP RECIPE
A warm and creamy spinach artichoke dip with a hint of spice, made with simple ingredients and baked until bubbly and golden.
Servings 10
Calories 112kcal
Ingredients
- 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: 112kcal | Carbohydrates: 2g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 21mg | Sodium: 476mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 814IU | Vitamin C: 3mg | Calcium: 191mg | Iron: 0.4mg