Hot & Spicy Spinach Artichoke Dip

2 Feb

Spinach. Artichokes. Chiles. Jalapeños. Green onions. Pepper jack. Cream Cheese.  Need I say more?






Ok, just a little bit more. This is the ultimate spinach artichoke dip.  Besides having the requisite creamy-cheesy goodness, the addition of chiles and jalapeños is outrageously good (melt in your mouth, out of this world, etc).

Make this tomorrow. You won’t regret it – and you might even forget that your team isn’t in the superbowl. (That might be over stepping it, but you know what I mean.)



10 oz frozen spinach, thawed and drained
14 oz frozen artichoke hearts (or drained can), chopped roughly
2 jalapenos, seeded and chopped finely
3 green onions, chopped
1/2 c chopped green chile (canned is fine, if that’s what you’ve got)
8 oz cream cheese (I used light, but any kind is fine)
4 oz grated pepper jack, plus more for topping
salt and pepper to taste
several drops habanero sauce (optional or to taste)


*Tip* If you have a potato ricer, it is a great instrument for getting the water out of frozen spinach – it will seriously change your life.

Preheat oven to 350 degrees. Warm cream cheese in microwave for 20 seconds.

Mix all ingredients together in bowl.  Spread into baking dish, or cute ramekins, and top with more pepper jack.  Bake for 15-20 minutes, until cheese is bubbly.  Turn oven to broil and keep in until golden brown, about 2 minutes.


Eat with chips (or a spoon).



2 Responses to “Hot & Spicy Spinach Artichoke Dip”

  1. anbrooks2013 February 2, 2013 at 9:40 pm #

    Looks really good

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