When I need a warm, irresistible appetizer that brings people straight to the table, this Hot Spinach Artichoke Jalapeño Dip is my secret weapon.

It’s cheesy, creamy, loaded with veggies, and just the right amount of spicy.

Whether it’s game day, a holiday, or any casual get-together, this dip disappears faster than you can say “pass the chips.”

Why You’ll Love This Recipe

Super creamy texture – A rich base of cream cheese, sour cream, and butter.

Perfectly cheesy – Loaded with shredded parmesan for bold, nutty flavor.

Sneaky veggies – Spinach and artichoke make it feel just a little virtuous.

Spicy twist – Jalapeños add a gentle kick without overpowering.

Easy to make – One pot, no baking, ready in minutes.

Party-perfect – Great with chips, crackers, or toasted baguette slices.

What You’ll Need (Ingredient Highlights)

Cream cheese – Softens and thickens the dip, making it ultra smooth.

Light sour cream – Adds tang and richness with a lighter feel.

Unsalted butter – Adds depth and silkiness to the base.

Parmesan cheese – Shredded parmesan melts into a bold, salty layer of flavor.

Artichoke hearts – Drained and chopped for texture and brightness.

Canned jalapeños – Bring subtle heat that balances the creaminess.

Frozen spinach – Thawed and squeezed dry so the dip stays thick.

Fresh garlic – Pressed for a punch of real flavor in every bite.

Pro Tips Before You Start

Drain everything well – Especially the spinach and jalapeños to avoid a watery dip.

Use full-fat or light – Reduced-fat options work fine, but full-fat adds richness.

Grate your own cheese – Pre-shredded parmesan often has anti-caking agents that affect melting.

Use a heavy-bottomed pot – It helps the dip heat evenly without scorching.

Serve warm – It’s at its very best hot and bubbling.

How to Make Hot Spinach Artichoke Jalapeño Dip

Step 1: Combine Base Ingredients
In a medium saucepan over medium heat, combine 8 oz cream cheese, 16 oz light sour cream, 1 stick (8 tbsp) unsalted butter, and 1½ cups shredded parmesan cheese.

Stir constantly until fully melted and smooth. The mixture should bubble gently.

Step 2: Add Vegetables and Flavor
Stir in 14 oz chopped, drained artichoke hearts, 4 oz canned diced jalapeños (drained), and 10 oz thawed, squeezed-dry spinach.

Finally, press in 2–3 garlic cloves and stir well to combine everything into a creamy, chunky dip.

Step 3: Serve Hot
Once fully heated and combined, transfer the dip to a bowl or small serving dish.

Serve immediately with chips, crackers, or toasted baguette slices.

Keep warm in a small slow cooker or warming dish if serving over time.

What to Serve It With

Tortilla chips – The crunch pairs perfectly with the creamy dip.

Toasted baguette – Slice and toast for a more upscale feel.

Crackers – Buttery, salty crackers complement the cheesy flavor.

Fresh veggie sticks – Carrots, celery, or bell pepper strips for a lighter option.

Warm naan or pita – Soft and scoopable for a unique twist.

Variations / Substitutions

Add mozzarella – For extra stretch and gooeyness.

Use fresh spinach – Sauté it first and drain well before adding.

Make it spicier – Add fresh jalapeños or crushed red pepper flakes.

Swap the cheese – Try Gruyère, fontina, or sharp cheddar for different flavor profiles.

Make it ahead – Store in the fridge and reheat gently on the stove or in a slow cooker.

Storage & Leftovers

Refrigerator – Store cooled dip in an airtight container for up to 4 days.

Reheat gently – Warm on the stove over low heat or in the microwave in 30-second bursts, stirring between.

Freezer not recommended – The creamy base can separate and become grainy after thawing.

Serve leftovers – Spread on toast or mix into scrambled eggs for a next-day twist.

FAQs

Can I use fresh spinach instead of frozen?
Yes—just cook it down and squeeze out all the liquid before adding.

Is this dip really spicy?
It has a gentle heat from canned jalapeños, but it’s not overly spicy. Adjust to taste.

Can I bake this instead?
You can! Transfer it to an oven-safe dish and bake at 375°F for 15–20 minutes until bubbly.

Can I make this ahead of time?
Yes. Prepare, cool, and refrigerate. Reheat before serving.

What’s the best way to keep it warm at a party?
Use a small slow cooker or fondue pot to keep it hot and scoopable.

What if I don’t have parmesan?
You can use grated Romano or a mix of mozzarella and cheddar for a similar texture.

Final Thoughts

This spinach artichoke jalapeño dip is one of those recipes I return to again and again.

It’s cozy, indulgent, and has just the right blend of creamy, cheesy, and spicy.

Whether you’re feeding a hungry crowd or just want something to snack on during movie night, it’s always a hit—and so easy to throw together!