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Spicy spinach artichoke dip

Spicy Spinach Artichoke Dip

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 12 people


  • 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


  • 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. 


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).