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A close up of a spoon in a dish of baked spinach artichoke dip with jalapeños to show the creamy, melted texture of the party dip.

Baked Jalapeño Artichoke Dip

Baked Jalapeño Artichoke Dip with spinach is so melty and cheesy with just the right hit of jalapeño heat and loads of flavor!
5 from 1 vote
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Course: Appetizer
Cuisine: American
Keyword: Game Day, holiday, party
Prep Time: 5 minutes
Cook Time: 30 minutes
0 minutes
Total Time: 35 minutes
Servings: 10 people
Calories: 394kcal
Author: Stacey | SouthernDiscourse.com

Ingredients

  • 8 ounces cream cheese, room temperature
  • 1 cup real mayonaise
  • 1 cup sour cream
  • 1 cup shredded Parmesan cheese
  • ½ cup shredded Swiss cheese
  • 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
  • ½ medium lemon
  • a pinch or two of salt & pepper to taste

Instructions

  • Preheat oven to 350℉ and spray a shallow baking dish with non stick cooking spray.
  • With a hand or stand mixer, mix together cream cheese, mayo and sour cream to create the creamy base for the dip.
  • Fold in Parmesan and Swiss cheeses before adding artichokes, spinach, jalapeños and garlic. Fold all ingredients together. Squeeze lemon juice and add salt and pepper. Give it a good stir.
  • Spoon dip into greased baking dish. Spread to evenly cover the dish. Bake in preheated oven for 30 minutes or until golden brown and bubbly. Serve warm.

Notes

Crock Pot Instructions
Spray the inside of your crock pot with non stick cooking spray.
Prepare dip according to the recipe.
Instead of a baking dish, spoon the dip into your prepared crock pot, spreading the dip to evenly fill the dish.
Put on the lid and bake on low for 2-3 hours/ high for 1 hour or until melted and bubbly. Turn the slow cooker down to warm and serve!

Nutrition

Calories: 394kcal | Carbohydrates: 7g | Protein: 9g | Fat: 37g | Sodium: 752mg | Sugar: 3g