Whether you’re having a cozy night in, or a special get-together with family or friends, this creamy and chunky dip will certainly be a crowd favorite! Not to mention, it’s loaded with fresh spinach, so that makes it healthy… right? (… right?!)
MAKE IT AHEAD
If you’re planning a get together and don’t want to be stuck in the kitchen beforehand, you can prepare this dip a day or two ahead of time, cover it with plastic wrap, and keep it in the refrigerator until you want to bake it. You may just need to bake it a few minutes longer.
PREFER A SPICIER DIP?
The jalapeño pepper in this recipe is more for the flavor than spice: it is seeded and cooked, so it doesn’t make the dip overly spicy. If you and your family prefer to turn up the heat, you can add in some of the jalapeño seeds (or ¼ teaspoon of cayenne pepper) to spice things up!
Start by preheating the oven to 375℉.
In a large frying pan, heat the olive oil over medium-high heat. Add in the diced onions and jalapeño peppers.
Cook for 2 to 3 minutes, until the peppers are softened and the onions are slightly translucent.
Then, add in the artichoke hearts and cook for another 2 to 3 minutes.
Stir in the minced garlic and cook for about 30 seconds, until fragrant.
Stir in the chopped spinach and cook for 3 to 5 minutes, until the spinach has wilted and softened. Remove the pan from heat and set the mixture aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese at a medium speed until smooth. Add in the half-and-half and continue to mix until combined.
Turn the mixer down to low speed and add in the spinach mixture, parmesan cheese, 1 cup of the shredded Monterey Jack cheese, salt and pepper until well combined.
Taste for seasonings. You can add in ¼ tsp of cayenne pepper if you prefer a spicier dip!
Spread the mixture into an oven-proof dish and top with the remaining 1 cup of shredded Monterey Jack cheese.
Bake in the middle rack for 35 to 40 minutes, until bubbly and the top has turned golden brown.
Allow to cool for at least 20 minutes before serving.
Baked Spinach & Artichoke DipThis cheesy, baked spinach and artichoke dip is the perfect addition to any party or game-day celebration. Served with crackers, slices of crusty bread, or toasted baguette, this dip will disappear like magic right in front of your eyes!
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Ingredients
- 1 Tbsp extra virgin olive oil
- 1 small onions, peeled and ¼" diced
- 1 jalapeño pepper, seeded and ¼" diced
- 14oz artichoke hearts, drained and ½" chopped
- 1 large clove of garlic, peeled and minced
- 4 cups fresh baby spinach, roughly chopped
- 2 cups (16oz) full-fat cream cheese (2 standard blocks)
- ½ cup half-and-half
- ½ cup parmesan cheese, freshly grated
- 2 cups Monterey Jack cheese, shredded (half for the dip, half for the topping)
- ½ tsp kosher salt (I use Diamond Crystal)
- ¼ tsp ground black pepper
- ¼ tsp ground cayenne pepper (optional)
Instructions
- Preheat oven to 375℉.
- Heat olive oil in a large frying pan over medium-high heat.1 Tbsp extra virgin olive oil
- Add in diced onions and jalapeño peppers. Cook until peppers are softened and onions are slightly translucent (about 2 to 3 minutes).1 small onions, peeled and ¼" diced1 jalapeño pepper, seeded and ¼" diced
- Stir in chopped artichoke hearts and cook for another 2 to 3 minutes.14oz artichoke hearts, drained and ½" chopped
- Stir in minced garlic and cook until fragrant (about 30 seconds).1 large clove of garlic, peeled and minced
- Stir in chopped spinach and cook until it has wilted and softened (about 3 to 5 minutes). Remove from heat and set aside.4 cups fresh baby spinach, roughly chopped
- In the bowl of a stand mixer fitted with the paddle attachment, add in cream cheese. Mix on medium speed until smooth.2 cups (16oz) full-fat cream cheese
- Add in half-and-half and continue to mix until well combined.½ cup half-and-half
- Reduce speed to low. Add in spinach/artichoke mixture, along with grated parmesan cheese, 1 cup of the shredded Monterey Jack cheese, salt, and pepper. Mix until well combined.½ cup parmesan cheese, freshly grated2 cups Monterey Jack cheese, shredded½ tsp kosher salt¼ tsp ground black pepper
- Taste for seasonings. For a spicier dip, add in cayenne pepper.¼ tsp ground cayenne pepper
- Spread the mixture into an oven-proof dish. Top with the remaining 1 cup of shredded Monterey Jack cheese.
- Bake in preheated oven, on the middle rack, until the dip is bubbly and the top has turned golden brown (about 35 to 40 minutes).
- Remove from oven and allow to cool for at least 20 minutes before serving.
Notes
- Make it Ahead: After topping the dish with the remaining shredded cheese (Step 11), cover it with plastic wrap and refrigerate for up to 2 days before baking.
- Prefer a spicier dip? Add ¼ teaspoon of cayenne pepper to spice things up!
