Jalapeño Spinach Artichoke Dip
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing bowl, large
- 1 mixing spoon or spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 8x8 inch baking dish (or similar 1.5–2 qt dish)
- 1 Oven
Ingredients
- 226 gram cream cheese softened
- 240 milliliter sour cream
- 120 milliliter mayonnaise
- 150 gram shredded mozzarella cheese
- 60 gram grated Parmesan cheese
- 150 gram canned artichoke hearts drained and chopped
- 120 gram frozen chopped spinach thawed and well squeezed dry
- 2 medium jalapeños seeded and finely minced
- 2 clove garlic minced
- 2 gram salt
- 1 gram black pepper
- 1 gram smoked paprika optional, for topping
Instructions
- Preheat the oven to 180°C (350°F).
- Add the softened cream cheese, sour cream, and mayonnaise to a large mixing bowl and stir until smooth and well combined.
- Stir in the shredded mozzarella and grated Parmesan until evenly distributed.
- Add the chopped artichoke hearts, squeezed-dry spinach, minced jalapeños, and minced garlic to the bowl.
- Season the mixture with salt and black pepper, then stir until all ingredients are evenly mixed.
- Transfer the mixture to the baking dish and spread it into an even layer.
- Sprinkle the top lightly with smoked paprika if using.
- Bake for 20–25 minutes, or until hot, bubbling around the edges, and lightly golden on top.
- Remove from the oven and let the dip rest for 5 minutes before serving.
Notes
For best flavor, make sure the spinach is thoroughly squeezed dry to avoid a watery dip, and adjust the number of jalapeños or include some seeds if you prefer more heat. You can prepare the mixture a day ahead, cover, and refrigerate, then bake just before serving (add a few extra minutes to the bake time if it goes into the oven cold). Serve this dip warm with tortilla chips, sliced baguette, pita chips, or fresh vegetable sticks, and stir well between scoops so the cheesy, spicy, and tangy components stay evenly distributed.
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