Jalapeño Artichoke Spinach Dip Recipe

cheese jalapeno spinach artichoke dip with crackers


This spicy, indulgent jalapeño artichoke spinach dip recipe is an absolute winner. Aside from the artichokes, jalapeños, and cheese, it can be made with any combination of ingredients including sour cream, mayo, and ricotta, and even the types of cheese can be played with, but I prefer this recipe best. Making your own snacks and appetizers are much healthier than buying processed, packaged options full of fillers and preservatives. This is not exactly low-calorie, but once in awhile, you just have to dive into this sort of thing! Speaking of low-calorie, do not buy low-fat products unless you know what the ingredients are, as most fat-free and low-fat choices are filled with chemicals that do more harm to our bodies than we realize.


cheese jalapeno spinach artichoke dip beverage plate




•  2 cans artichokes  – squeeze out all of the liquid, and chop them up a bit, but not too small (buy them in plain brine, not italian seasoned)
•  2 cups freshly grated Parmesan cheese or 1 package colby/monterey jack cheese or cheese of choice
(*Note – if using packaged, pre shredded cheese, add one cup of grated parmesan cheese)
•  2 eggs
•  1 cup mayonnaise,  sour cream, or plain yogurt, or any combo of these will do
•  2 cups ricotta cheese
•  3-4 jalapeños – finely chopped. Start with less as you can always add more, but taste and see how your taste buds handle it with 2-3 first. If you can handle the heat, the tanginess of the jalapeños adds amazing flavor so the more the better. If using fresh jalapeños, keep in mind the seeds are the spiciest part of the pepper. Keep seeds if you like spicy, or leave them out if you don’t.
•  1-2 large cloves of garlic minced
•  1 cup chopped spinach
•  1/4 cup of olive oil
•  1/2 tsp ground black pepper
•  1/2 tsp salt (I prefer a healthy Pink Himalayan salt for the health benefits)

Mix all ingredients and transfer to baking dish.


cheese jalapeno spinach artichoke dip ingredients



  1. Preheat oven to 400F.
  2. Chop jalapeños and artichokes. I like a rough chop for the artichokes, and a fine chop for the jalapeños.
  3. Mix all the ingredients together, except for the eggs, jalapeños, and artichokes. Make sure everything is blended well.
  4. Mix in jalapeños and artichokes. TASTE. Very important to taste and see how the salt and spiciness appeals to you. Once you are happy with the flavor, mix in the eggs.
  5. Pour into whatever type of baking dish you prefer to serve it in (coated with olive oil). I tend to use a glass baking dish. You do not want to have to transfer the dip once baked.

Bake 30 minutes, or until crusty, golden brown on top.


cheese jalapeno spinach artichoke dip baked


Serve with tortilla chips, pita chips, a crunchy cracker….whatever you like! Warning….everyone will want this recipe. It is ridiculously good.

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