Delicious homemade Spinach, Jalapeno and Artichoke Dip recipe, easy to prepare and full of flavor!
Spinach, Jalapeno and Artichoke Dip
Delicious homemade Spinach, Jalapeno and Artichoke Dip recipe, easy to prepare and full of flavor!
Servings 4 servings
Ingredients
- 8 oz cream cheese
- 16 oz light sour cream
- 1 stick (8 tbsp) unsalted butter
- 1½ - 2 cups shredded Parmesan cheese
- 14 oz quartered artichoke hearts, drained and coarsely chopped
- 4 oz can diced jalapeños, drained
- 10 oz frozen spinach (thawed and drained)
- 2-3 garlic cloves, pressed
Instructions
- In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
- Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves.
- Serve hot with chips or crackers or toasted baguettes.
Tips for the Best Spinach, Jalapeno and Artichoke Dip
- Pre-heat & Prep: Always gather all ingredients before cooking spinach, jalapeno and artichoke dip.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.