Tex-Mex Spinach and Artichoke Dip

Name: Tex-Mex Spinach and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16
Cuisine: dip
Ingredients: 1/2 cup fat-free sour cream; 1/4 teaspoon black pepper; 3 cloves garlic, minced; 1 14oz can artichokes, drained and coarsely chopped; 1 10oz package frozen spinach, thawed, drained and squeezed dry; 1 8 oz block reduced fat cream cheese, softened; 1 8oz block fat free cream cheese, softened; 1 poblano, roasted, peeled and chopped; 1 jalapeno, roasted, peeled and chopped; 1 1/2 shredded mozzarella cheese, divided; 1/4 cup grated Parmesan cheese, divided

October 20, 2021 by Tanya Schroeder · 31 Comments · Last updated: April 29, 2022

Dip

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Spinach and artichoke dip with a little heat! Roasted poblano’s and jalapeños add spice

that’s tamed by lots of lusciously creamy cheese!

Making dip recipes is always a fun thing to do around here, but football games and tailgating give me more excuses to whip up a batch of delicious dip and break out our favorite chips and hard bread.

When it comes to game day, I usually make a big batch of chili like this Buffalo Chicken Chili or this chipotle brisket chili that is served with a side of dry rub chicken wings. In other words, I serve up hearty and meaty foods that will see us through game after game. But dips are my favorite kind of game-day food! It’s versatile, easy, and always in season thanks to the cheesy creamy goodness in every bite.

What Is Tex-Mex Spinach and Artichoke Dip?

It’s a fun and flavorful twist to spinach artichoke dip that I think we can all support and get behind. Packed with so much flavor in every bite no one will dare think your dip is bland or flavorless. This dip uses fresh roasted jalapenos and poblanos to create a depth of flavor, sweetness, and heat that pair great with just about any chip or bread.

Ingredients you”ll need for spinach artichoke dip:

Sour Cream
Black Pepper
Minced Garlic
Canned Artichokes
Frozen Spinach
Cream Cheese
Poblano
Jalapeno
Shredded Mozzarella Cheese
Grated Parmesan Cheese

For the exact measurements needed, please see the recipe card below.

How To Make Spinach Artichoke Dip

Broil the Pablano and Jalapeno on a foil-lined baking sheet for about 5-7 minutes. The key to getting a big flavor out of this recipe is by roasting poblano and jalapeno peppers. I simply place my peppers on a foil-lined baking sheet and stick them in a very hot oven. I turn them once or twice, you want to be sure they get blistered on all sides. It is ok if the skin turns black, the skin will be removed once the peppers have cooled (the skin comes off very easily).

Preheat the oven to 350 degrees F.

Cream together softened cream cheese and sour cream. Add in your shredded cheeses, chopped roasted peppers, drained spinach, and artichokes hearts; drained.

Spread the mixture into a baking dish and bake for 30 minutes until bubbly!

Broil the dip for 3 minutes or until the top has been lightly browned.

Recipe Tips

Season your dip with garlic powder, onion powder, or cayenne pepper.
Prepare your dip in the slow cooker and heat on low
One thing to note, be sure your spinach is thawed and that it all the liquid is squeezed out!! That last note is extremely important if your spinach has any excess liquid will cause your dip will be runny.

Substitutions

Use fresh spinach instead of frozen. I always use frozen spinach for these types of recipes. It is always chopped perfectly and makes my life easier, but fresh is a great option too.
Use frozen artichoke hearts (thawed and drained)
Goat cheese can also be creamed into this spinach artichoke dip recipe for more tanginess.
Use Gruyere, swiss cheese, or a combination of any of the cheeses.

Variations

Add chopped red peppers
Add grated Parmesan cheese, Asiago Pecorino, or Ramono Cheeses.
Add chopped bacon
Add shredded chicken, chopped shrimp, or make a crab spinach and artichoke dip!

FAQs

How to store spinach and artichoke dip

Simply prepare the dip as directed and refrigerate it until needed. When ready, bake the premade dip in a 350-degree oven for about 30 minutes; or until bubbly.

This dip can be may a day in advance (as long as no liquid remains from either the frozen spinach or canned artichokes)

Can Spinach And Artichoke Dip Be Frozen?

Yes and no. With the directions listed here, I would avoid freezing this dip. Sour cream does not do so well in the freezer.

If you omit the sour cream and just use cream cheese (or Neufchatel) and shredded or hard cheeses, then yes this dip can be frozen.

To freeze, prepare the dip as directed minus the sour cream. Place the tip in an airtight, freezer-safe container and freeze for up to 2 months,

When ready, allow the dip to thaw in the fridge. Place the dip in an oven-safe container. Preheat oven to 350 degrees and bake as directed. Serve immediately.

What Goes With Spinach Artichoke Dip?

Almost anything! You could serve this dip with tortilla chips, corn chips, bread rounds, or even chopped vegetables!

This dip needs something sturdy to scoop it up as it is packed with all kinds of creamy goodness!

Want more dip recipes? Try:

Yield: 16