Jalapeno Spinach Artichoke Dip

Jalapeno Spinach Artichoke Dip Recipe

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Theresa Sandoval


Fast & easy appetizer.


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15 Min
5 Min


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1 tbls olive oil
¼ c onion, chopped
1 red bell pepper, diced
2 jalapeno peppers, diced (remove the seeds and membrane to reduce the heat, if desired)
4 cloves of garlic, chopped
10 oz. frozen, chopped spinach, defrosted and drained
14 oz. can artichoke hearts, drained and chopped
8 oz. sour cream
8 oz. cream cheese
1½ c parmesan cheese, shredded

How to Make Jalapeno Spinach Artichoke Dip


  • 1Preheat oven to 450 degrees.
  • 2In a med saucepan heat olive oil over medium heat, add in onion, bell pepper, garlic and jalapeno and cook just until softened.
  • 3Stir in cream cheese and sour cream and continue to stir until melted and smooth add in spinach, artichokes and 1 cup of Parmesan cheese. season with salt and pepper to taste. Season with salt and pepper to taste.
  • 4Pour dip into a greased 9 inch pie plate or casserole dish and spread into an even layer top with remaining ½ c Parmesan cheese place into oven and cook for 5 min or until cheese is melted and bubbly. Serve with crackers, bagel chips, pita chips or carrot and celery sticks.

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About Jalapeno Spinach Artichoke Dip

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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