Description
This creamy jalapeño spinach artichoke dip is a perfect blend of spicy, cheesy, and savory flavors, ideal for parties or casual snacking. Made with fresh spinach, marinated artichoke hearts, jalapeño peppers, cream cheese, Greek yogurt, and a blend of mozzarella and parmesan cheeses, it’s baked to golden perfection in a cast iron skillet and served warm with your choice of chips or veggies.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- ½ yellow or white onion, diced
- 1 jalapeño, finely diced (omit seeds for less heat)
Seasonings
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- Freshly ground black pepper, to taste
Greens and Artichokes
- 1 (5-ounce) bag fresh spinach or about 1 cup frozen spinach
- 1 (12-ounce) jar marinated artichoke hearts, drained and chopped into ½ inch pieces
Dairy
- ½ cup plain Greek yogurt (whole milk or 2% preferred)
- 8 ounces plain cream cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan or pecorino romano cheese
For Serving
- Tortilla chips, pita chips, crackers, or veggie sticks
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the dip.
- Sauté Aromatics: Heat a 10-inch cast iron skillet over medium heat and add the olive oil. Sauté the diced onion for about 5 minutes until it softens and begins to cook down. Then stir in the finely diced jalapeño, garlic powder, salt, and freshly ground black pepper; cook for about 1 more minute to combine the flavors.
- Wilt Spinach: Add the spinach to the skillet and cover with a lid to allow it to steam and wilt. Once wilted, turn off the heat.
- Incorporate Cream Cheese: Stir in the cream cheese, breaking it apart with your spoon until it melts into the warm mixture, creating a creamy base.
- Add Yogurt and Cheeses: Mix in the plain Greek yogurt until fully combined. Then stir in the chopped artichoke hearts, grated parmesan cheese, and half of the shredded mozzarella cheese. Taste the mixture and add more salt and pepper if necessary to adjust seasoning.
- Top with Cheese and Bake: Sprinkle the remaining half cup of mozzarella cheese evenly on top. Place the skillet in the preheated oven and bake for 25 minutes until the cheese is melted and the top is golden brown.
- Serve: Allow the dip to cool for 5 to 10 minutes after baking before serving. Serve warm with tortilla chips, pita chips, crackers, or fresh veggie sticks for dipping.
Notes
- For a milder dip, remove the jalapeño seeds before dicing.
- Using a cast iron skillet helps with even baking and adds a rustic touch, but you may use an oven-safe baking dish if preferred.
- Feel free to substitute parmesan with pecorino romano for a sharper flavor.
- This dip can be prepared ahead of time and refrigerated; just bake before serving.
- Try serving with a variety of chips or fresh vegetables for different textures and flavors.
Nutrition
- Serving Size: ¼ cup
- Calories: 190
- Sugar: 2g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
