Ultimate Jalapeño Spinach Artichoke Dip Recipe

My crave-worthy Spinach Artichoke Dip balances rich, creamy comfort with a surprising spark of heat that keeps everyone coming back for more.

I first started adding fresh peppers to this classic dish when I wanted to cut through the richness of the cheese with something bright and sharp. Now, this spicy version is the only one my friends ask for, and it disappears faster than anything else on the table.

What Makes This Spinach Artichoke Dip a Keeper for Years to Come

The beauty of this recipe lies in its simplicity, requiring just one cast iron skillet from stovetop to oven. You save time on cleanup while achieving those irresistible crispy cheese edges that only hot cast iron can create.

By swapping the traditional mayonnaise for Greek yogurt, you get a dip that feels lighter but stays incredibly thick and satisfying. This simple substitution adds a subtle tang that pairs perfectly with the salty parmesan and marinated artichokes.

It is versatile enough to serve at a casual football watch party or a cozy holiday gathering. You can easily adjust the heat level by leaving the seeds in the jalapeño or removing them entirely for a milder flavor profile.

If you enjoyed this spicy appetizer, you might also love the sophisticated flavors of my Perfect Spiced Grape Compote on your next cheese board. For a full spread of comfort food classics, my Easy Homemade Mashed Potatoes Recipe is another must-try side dish.

Everything You Need for Perfect Spinach Artichoke Dip

Here’s what you’ll need to get started on this cheesy masterpiece:

• Olive oil: A small amount for sautéing the aromatics and creating a flavor base.
• Yellow or white onion: Diced small to provide savory depth without overpowering the other flavors.
• Jalapeño: Finely diced for that signature kick; keep the seeds if you prefer extra heat.
• Garlic powder: Delivers consistent, savory flavor throughout the creamy base.
• Salt and Black Pepper: Essential for seasoning the vegetables and bringing out the cheese flavors.
• Fresh spinach: You can use a 5-ounce bag of fresh leaves or substitute with frozen spinach that has been thawed and squeezed dry.
• Marinated artichoke hearts: Use a 12-ounce jar, drained and chopped into bite-sized pieces for texture and tang.
• Plain Greek yogurt: Whole milk or 2% varieties work best to maintain creaminess and add protein.
• Cream cheese: Plain block style creates the thick, rich foundation for the dip.
• Mozzarella cheese: Shredded, to create that classic cheese pull and golden crust.
• Parmesan or Pecorino Romano: Grated hard cheese adds a sharp, salty finish to balance the richness.

My Method for Spinach Artichoke Dip

Let’s get cooking!

1. Preheat your oven to 375 degrees F so it is ready for baking.
2. Heat the olive oil in a 10-inch cast iron skillet over medium heat and sauté the diced onion for about 5 minutes until soft.
3. Stir in the diced jalapeño, garlic powder, salt, and pepper, letting them cook for another minute to release their fragrance.
4. Add the fresh spinach to the skillet, cover with a lid, and let it steam until wilted.
5. Turn off the heat and stir in the cream cheese, breaking it up with your spoon until it melts completely into the warm vegetables.
6. Mix in the Greek yogurt until smooth, then fold in the chopped artichoke hearts, parmesan cheese, and half of the mozzarella.
7. Top the mixture with the remaining mozzarella cheese and bake for 25 minutes until the top is bubbly and golden brown.

Tips to Perfect Your Spinach Artichoke Dip

If you do not have a cast iron skillet, you can easily adapt this recipe for standard bakeware. Simply prepare the vegetable and cheese mixture on the stovetop, then transfer everything to a greased baking dish before adding the final layer of cheese.

For the best texture, I highly recommend grating your own mozzarella cheese from a block rather than using pre-shredded bags. Freshly grated cheese melts much more smoothly and avoids the grainy texture that anti-caking agents can sometimes cause in your Spinach Artichoke Dip.

You can prepare this dip ahead of time if you are planning for a party. Assemble the entire dish up to the baking step, cover it tightly, and refrigerate it for up to two days before baking it fresh when guests arrive.

Best Ways to Enjoy Spinach Artichoke Dip

This dip is incredibly robust and pairs well with sturdy dippers that can hold up to the thick, cheesy texture. I prefer serving it with crisp tortilla chips, toasted baguette slices, or even crunchy veggie sticks like carrots and celery.

You can also use this Spinach Artichoke Dip as a flavorful spread for sandwiches or a topping for baked chicken. The leftovers reheat beautifully in the microwave or oven, making it a great snack for the next day.