"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!" — ELIZABETH10582
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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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