Recipe by ELIZABETH10582
"This rich and cheesy hot artichoke and spinach appetizer offers a flavor surprise: the mild heat of chopped fresh jalapeno! Goes great with sliced French bread!"
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chopped green onions
jalapeno pepper, seeded and finely chopped
1 1/4 cups
shredded mozzarella cheese, divided
freshly grated Parmesan cheese, divided
1 (10 ounce) bag
1 (14 ounce) can
artichoke hearts, drained and chopped
fresh lemon juice
This is really good. I have tried it with both frozen and fresh spinach and I liked it better with the frozen.
Do not judge this recipe from the picture. It looks much better in person. I did not like the peppers in this recipe so I exchanged them with garlic and chilli powder. That seemed to work MUCH better.
I've made this three times and I think I've finally got it perfected. I used 4 jalapenos chopped coarsely. To cut back on fat, I used 1/2 cup mayo and 1/2 cup light chive/onion cream cheese (instead of 1 full cup mayo.) I used 1/2 bag of fresh spinach leaves. I also used salt, pepper and a sprinkling of crushed red pepper flakes. I then spread it in the baking dish and sprinkled with parmesan that would brown nicely. Spicy, hot and good!
I would recommend not using marinated artichokes for this recipe like I did.. It made the dip quite vinegary in my opinion... otherwise this is delicious! My friends all liked it.. I double the recipe, and had leftovers for a few days.. great with pita chips.. yum!!! Also..I think next time, I will use cream cheese instead of mayo to make it a bit cheesier.
The is the BEXT artichoke and Spinach Dip recipe I have ever had and I've been looking for quite a while. I used frozen chopped spinach (thawed and drained) instead of the fresh and it turned out wonderful. It makes a big enough pan to bring to a potluck. Thanks for this one, I'll be making it again and again!
Yum!! I cut back on the spinach and just chopped half an 8 oz bag of fresh baby spinach and it was perfect. Will make it again!
I took this recipe to a familiy get-together and got rave reviews. It was excellent! I will be making this over and over again.
I decided to leave off the spinach, (not a family favorite), and mozz cheese. It's important to drain the artichoke hearts very well, otherwise It can result in a very oily dip. I fried the jalepenos, (we used 3-4), sprinkled cajun pepper on them and then put into processor. I also saved time and ran the hearts through the food processor as well. We fry our own tortilla chips w/ corn tortillas, which hands down will beat any store bought anyday. Besides, my husband and I enjoy sharing the kitchen time together. Always a hit in the small crock when I take it places, or at home.
* Percent Daily Values are based on a 2,000 calorie diet.
The Perfect Hot Artichoke and Spinach Dip
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 241
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This hot dip is loaded with spinach, artichokes, and plenty of gooey cheese!
Your guests will love this versatile, cheesy warm dip.
See how to make the ultimate cheesy party dip!