Spicy Spinach Artichoke Dip

| Last Updated: August 17, 2019 | , ,

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A party dipper beyond compare…

What’s a gathering without a hearty amount of spinach artichoke dip? When the gang’s all here, turn to this recipe to feed a lot of hungry mouths. It’s such a go-to, especially because you can make a ton of filling dip in little time at all. Adding crushed red pepper provides a little something extra to an already tasty appetizer.

If you like spicy (why else would you be here?), feel free to have a heavier hand on the CRP than we recommend below. This amount gives it a family friendly heat. Adding in an additional 1/4 of a teaspoon of crushed red pepper is a good next step.

Spicy spinach artichoke dip

Spicy Spinach Artichoke Dip

5 from 1 vote
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 12 people

Ingredients
  

  • 2 cups fresh spinach chopped, or 1 package of frozen spinach*
  • 1 can artichoke hearts 14 ounce can, drained and chopped
  • 1 package cream cheese 8 ounce package
  • 1 cup sour cream
  • 1 cup white onion diced
  • 3/4 cup Monterey Jack cheese shredded
  • 3/4 cup cheddar cheese shredded
  • 3/4 cup Parmesan cheese
  • 1/4 cup butter
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • In a saucepan over medium heat, melt the butter then sauté the onions until translucent. 
  • Add to the saucepan the cream cheese, sour cream, Colby Jack cheese, cheddar cheese, and half the Parmesan. Stir to combine. 
  • Add the artichoke, crushed red pepper, black pepper, and salt. Stir again to combine. 
  • Add the spinach and stir to combine. 
  • Transfer the mix to a greased baking dish, then sprinkle the rest of the Parmesan cheese to cover. 
  • Turn on the oven broiler. Once hot, place the baking dish under the broiler and broil for 3 minutes, or until the cheese topping starts turning a golden brown. 
  • Remove from the oven and allow the dip to cool for 5 minutes. Serve. 

Notes

If opting for frozen spinach, allow it to thaw completely and remove as much moisture as possible from the leaves (this can be done by squeezing the thawed spinach through a strainer and then laying it on paper towels). 
Tried this recipe?Mention @PepperScale or tag #PepperScale!

See more of our spicy recipes…

Matt Bray

Matt Bray

Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.

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