Spicy Spinach Artichoke Dip
Turn up the heat on a classic favorite with this irresistible Spicy Spinach Artichoke Dip! Loaded with creamy layers of cream cheese, sour cream, and mozzarella, this savory dip gets a bold kick from fresh jalapeños, red pepper flakes, and smoky paprika. Sautéed spinach and tender artichoke hearts add a hearty, wholesome touch, while Parmesan cheese delivers the perfect umami finish. Baked until bubbly and golden, this crowd-pleasing appetizer is perfect for game days, party spreads, or whenever you're craving a flavorful dip with a spicy twist. Serve it up with tortilla chips, toasted baguette slices, or crisp veggies, and watch it disappear in minutes!
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Recipe Information
Ingredients
- 4 cups Fresh spinach
- 14 ounces Canned artichoke hearts
- 8 ounces Cream cheese
- 0.5 cup Sour cream
- 0.25 cup Mayonnaise
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 medium Jalapeños (seeded and finely chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish lightly with olive oil or non-stick spray.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped jalapeños, cooking until fragrant, about 1-2 minutes.
Add the fresh spinach to the skillet and sauté until wilted. This should take about 3-4 minutes. Remove from heat and set aside to cool slightly.
Drain and chop the canned artichoke hearts into small pieces. Make sure to pat them dry with a paper towel to remove excess moisture.
In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, red pepper flakes, smoked paprika, salt, and black pepper. Mix until smooth and well combined.
Fold in the sautéed spinach, artichoke hearts, and the jalapeño-garlic mixture, ensuring the ingredients are evenly distributed.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Once baked, remove from the oven and let it cool for 5 minutes before serving.
Serve warm with tortilla chips, toasted baguette slices, or fresh vegetables for dipping.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.2 g | 255% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4666 mg | 203% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 21.1 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1883 mg | 145% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1129 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
