Spinach-Artichoke-Jalapeno Dip Recipe

Name: Spinach-Artichoke-Jalapeno Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package cream cheese, softened; 1/2 cup sour cream; 2 tablespoons mayonnaise; 1/2 pound frozen spinach, thawed and drained (press a little water from spinach, but do not make it too dry); 1 cup marinated artichoke hearts, chopped chunky; 1 clove garlic, toasted (see below); 1 tablespoon chopped jalapeno peppers (canned is fine); 1/4 cup grated parmesan cheese (or more to taste); 1 tablespoon lemon juice; salt and pepper, to taste

Servings: persons

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1/2 pound frozen spinach, thawed and drained (press a little water from spinach, but do not make it too dry)
1 cup marinated artichoke hearts, chopped chunky
1 clove garlic, toasted (see below)
1 tablespoon chopped jalapeno peppers (canned is fine)
1/4 cup grated parmesan cheese (or more to taste)
1 tablespoon lemon juice
salt and pepper, to taste

1
1.Mix cream cheese, sour cream, and mayonnaise until well blended.
2
2.In blender, pulse-blend spinach, artichoke hearts, and toasted garlic. Do not blend too fine. Add to cream cheese mixture and mix well.
3
3.Fold jalapeno peppers, lemon juice, and parmesan into above mixture.
4
4.Add salt and pepper to taste.
5
5.Chill for several hours to blend flavors. Serve with vegetables, crackers, or a variety of breads torn or cut into bite-sized chunks.
6
To toast garlic: Chop the garlic. Over medium heat, cook garlic in a little olive oil, stirring frequently. Cook until lightly golden. Do not overcook because the garlic will be bitter.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (8 ounce) package cream cheese, softened, 1/2 cup sour cream, 2 tablespoons mayonnaise, 1/2 pound frozen spinach, thawed and drained (press a little water from spinach, but do not make it too dry), and more.

Yes, Spinach-Artichoke-Jalapeno Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach-Artichoke-Jalapeno Dip

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