Spinach and artichoke dip with a little heat! Roasted poblano’s and jalapeños add spice
that’s tamed by lots of lusciously creamy cheese!
Now that football season is underway, we can officially focus on what’s most important when it comes to football… the food.
When it comes to game day, I usually make a big batch of chili like this Buffalo Chicken Chili
But dips are my favorite kind of game day food! This spinach and artichoke dip is too good to not make every Sunday.
How To Make Spinach Artichoke Dip
The key to getting 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).
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 until bubbly!
I always use frozen spinach for these types of recipes. It is always chopped perfectly and makes my life easier.
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.
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!
Spinach Artichoke Dip Tips and Tricks
This recipe can be altered and adapted in so many ways! Here are just a few ideas:
- Add chopped red peppers
- Use fresh spinach instead of frozen
- Use frozen artichoke hearts (thawed and drained)
- Add grated Parmesan cheese, Asiago Pecorino, or Ramono Cheeses.
- 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 listed here
- Add chopped bacon
- Season your dip with garlic powder, onion powder, or cayenne pepper.
- Prepare your dip in the slow cooker and heat on low
- Add shredded chicken, chopped shrimp, or make a crab spinach and artichoke dip!
- Keep it simple and try this Spanakopita Spinach Dip.
If want to know how to store spinach and artichoke dip
Simply prepare the dip as directed and refrigerate 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.
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- 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.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 108 Total Fat 6g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 2g Cholesterol 19mg Sodium 272mg Carbohydrates 8g Fiber 2g Sugar 2g Protein 8g