Spicy Spinach Artichoke Dip

  • Author: Dana Gerard
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 15 servings 1x
  • Category: Appetizer
  • Cuisine: American

Chock full of creamy spinach and artichokes, this baked dip gets a double kick of spice from diced jalepenos and red pepper flakes. For a heartier dip, add shredded chicken or flaked crab.


  • 2 cups shredded Italian cheese blend
  • 1/2 cup sour cream or full fat greek yogurt
  • 4 oz whipped cream cheese, softened
  • 1/21 jalepeno pepper, seeded and chopped (optional)
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 10 oz package frozen chopped spinach, thawed and well drained
  • 1 (14 oz) can artichoke hearts in water, drained and coarsely chopped
  • kosher salt and fresh cracked pepper to taste.


  1. Adjust oven rack to center position and preheat to 350 F. Spray a 9 x 13 or 2 small size oven safe baking dishes.
  2. In a large mixing bowl, mix together cheese, sour cream, cream cheese, chopped jalepenos ( if using), garlic and crushed red pepper.
  3. Add in well drained spinach and artichoke hearts and blend well. Taste and adjust seasonings with salt and pepper, if needed.
  4. Pour mixture into prepared dish and smooth top with a spatula.
  5. Bake 20- 25 minutes, until cheese is melted and dip is bubbling. For an extra crispy, browned top, broil for 3-5 additional minutes.
  6. Serve warm with crackers, pita, tortilla or potato chips, bread sticks or slices of French baguette. Or serve with raw vegetables like carrots and celery.
  7. Lasts up to five days in the refrigerator.


Adapted from allrecipes, Hot and Spicy Spinach Artichoke Dip