If you are looking for the best Hot Spinach Artichoke Dip – look no further! This quick and easy dip has the perfect amount of zest, zing and heat and beats all other Spinach and Artichoke dips. Make this dip! Your family and friends will thank you.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 8
Ingredients
2blocks(8 ounces each) cream cheese, softened to room temperature
½ cupmayonnaise (Hellman’s or similar)
1cupfresh grated or shaved Parmesan cheese
1can(4.5 ounce) chopped green chilies, drained
¼cupcanned chopped jalapeño peppers, drained
1jar(12 ounces), marinated artichoke hearts, drained well and chopped, tough pieces removed
1box (10 ounces, frozen) chopped spinach, thawed and drained well - it’s important to drain as much liquid as possible!
Instructions
Preheat oven to 350 degrees F
In a large bowl, add cream cheese and mayonnaise and cream/mix until smooth
Add remaining ingredients, mix until well blended.
Pour the dip into a baking dish and bake on the middle rack of the oven for approximately 30 minutes, until the dip starts to bubble and begins to turn a light golden brown.
Serve warm with crackers, tortilla chips, pita chips, bagel chips, sliced baguette and more. Enjoy!
Notes
Recipe by Wrightwood Girl, “Veronica’s Hot Spinach, Artichoke and Chile Dip” found on allrecipes.comTIPS
For easy mixing, make sure your cream cheese is at room temperature - place on counter 15 to 20 minutes before preparing dip.
You can use fresh jalapeños.
To control the heat/spiciness, use less or more jalapeños.