Spinach and artichoke dip with a little heat! Roasted poblano’s and jalapeños add spice
that’s tamed by lots of lusciously creamy cheese!
Making dip recipes is always a fun thing to do around here, but football games and tailgating give me more excuses to whip up a batch of delicious dip and break out our favorite chips and hard bread.
When it comes to game day, I usually make a big batch of chili like this Buffalo Chicken Chili or this chipotle brisket chili that is served with a side of dry rub chicken wings. In other words, I serve up hearty and meaty foods that will see us through game after game. But dips are my favorite kind of game-day food! It’s versatile, easy, and always in season thanks to the cheesy creamy goodness in every bite.
What Is Tex-Mex Spinach and Artichoke Dip?
It’s a fun and flavorful twist to spinach artichoke dip that I think we can all support and get behind. Packed with so much flavor in every bite no one will dare think your dip is bland or flavorless. This dip uses fresh roasted jalapenos and poblanos to create a depth of flavor, sweetness, and heat that pair great with just about any chip or bread.
Ingredients you”ll need for spinach artichoke dip:
- Sour Cream
- Black Pepper
- Minced Garlic
- Canned Artichokes
- Frozen Spinach
- Cream Cheese
- Shredded Mozzarella Cheese
- Grated Parmesan Cheese
For the exact measurements needed, please see the recipe card below.
How To Make Spinach Artichoke Dip
Broil the Pablano and Jalapeno on a foil-lined baking sheet for about 5-7 minutes. The key to getting a big flavor out of this recipe is by roasting poblano and jalapeno peppers. I simply place my peppers on a foil-lined baking sheet and stick them in a very hot oven. I turn them once or twice, you want to be sure they get blistered on all sides. It is ok if the skin turns black, the skin will be removed once the peppers have cooled (the skin comes off very easily).
Preheat the oven to 350 degrees F.
Cream together softened cream cheese and sour cream. Add in your shredded cheeses, chopped roasted peppers, drained spinach, and artichokes hearts; drained.
Spread the mixture into a baking dish and bake for 30 minutes until bubbly!
Broil the dip for 3 minutes or until the top has been lightly browned.
- Season your dip with garlic powder, onion powder, or cayenne pepper.
- Prepare your dip in the slow cooker and heat on low
- One thing to note, be sure your spinach is thawed and that it all the liquid is squeezed out!! That last note is extremely important if your spinach has any excess liquid will cause your dip will be runny.
- Use fresh spinach instead of frozen. I always use frozen spinach for these types of recipes. It is always chopped perfectly and makes my life easier, but fresh is a great option too.
- Use frozen artichoke hearts (thawed and drained)
- Goat cheese can also be creamed into this spinach artichoke dip recipe for more tanginess.
- Use Gruyere, swiss cheese, or a combination of any of the cheeses.
- Add chopped red peppers
- Add grated Parmesan cheese, Asiago Pecorino, or Ramono Cheeses.
- Add chopped bacon
- Add shredded chicken, chopped shrimp, or make a crab spinach and artichoke dip!
How to store spinach and artichoke dip
Simply prepare the dip as directed and refrigerate it until needed. When ready, bake the premade dip in a 350-degree oven for about 30 minutes; or until bubbly.
This dip can be may a day in advance (as long as no liquid remains from either the frozen spinach or canned artichokes)
Can Spinach And Artichoke Dip Be Frozen?
Yes and no. With the directions listed here, I would avoid freezing this dip. Sour cream does not do so well in the freezer.
If you omit the sour cream and just use cream cheese (or Neufchatel) and shredded or hard cheeses, then yes this dip can be frozen.
To freeze, prepare the dip as directed minus the sour cream. Place the tip in an airtight, freezer-safe container and freeze for up to 2 months,
When ready, allow the dip to thaw in the fridge. Place the dip in an oven-safe container. Preheat oven to 350 degrees and bake as directed. Serve immediately.
What Goes With Spinach Artichoke Dip?
Almost anything! You could serve this dip with tortilla chips, corn chips, bread rounds, or even chopped vegetables!
This dip needs something sturdy to scoop it up as it is packed with all kinds of creamy goodness!
Want more dip recipes? Try:
- Verde Queso Blanco
- Outrageously Good Hot Corn Dip
- Chipotle Black Bean Dip
- Garlic Bread Cheese Dip
- Hanky Panky Sausage Dip
- Nashville Hot Chicken Dip
- Spanakopita Spinach Dip
- 1/2 cup fat-free sour cream
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 1 14oz can artichokes, drained and coarsely chopped
- 1 10oz package frozen spinach, thawed, drained and squeezed dry
- 1 8 oz block reduced fat cream cheese, softened
- 1 8oz block fat free cream cheese, softened
- 1 poblano, roasted, peeled and chopped
- 1 jalapeno, roasted, peeled and chopped
- 1 1/2 shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese, divided
- Preheat broiler. On a foiled lined baking sheet, broil poblano and jalapeno for about 5-7 minutes or until skin has blackened. Remove to plastic zip top bag. Turn oven to 350.
- Combine sour cream through cream cheese in a bowl, stirring until combined.
- Remove peppers from bag. Peel and discard skin. Chop peppers. Add the peppers to the cream cheese mixture. Add 1 cup mozzarella, 2 tablespoons Parmesan cheese, drained spinach, and chopped artichokes to the cream cheese mixture; stir. Spoon mixture into a greased 1 ½ quart-baking dish (broiler proof). Top with remaining cheeses.
- Bake for 30 minutes or until bubbly. Preheat broiler and broil dip for 3 minutes or until top is lightly browned.
Amount Per Serving Calories 108Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 19mgSodium 272mgCarbohydrates 8gFiber 2gSugar 2gProtein 8g