Spinach and Artichoke Jalapeño Dip

Serve this spicy artichoke dip warm with corn chips, pitas, or toasted bread…you can’t go wrong!

Serves: 16Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 16


  • 2 packages (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 can (14 oz.) water-packed artichoke hearts, rinsed, drained and chopped
  • 2 fresh jalapeño peppers, seeded and finely diced
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 package (1.7 oz.) vegetable soup mix
  • 1⁄2 cup grated Parmesan cheese
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1⁄2 cup grated Cheddar cheese
  • 1 bag (10.25 oz.) corn chips


  • Preheat oven to 350°F. Prepare medium casserole dish with non-stick spray. Set aside.
  • In a large bowl combine the spinach, artichokes, jalapeño peppers, sour cream, mayonnaise, soup mix, Parmesan cheese, salt, and black pepper. Transfer to prepared casserole pan. Top with Cheddar cheese.
  • Bake for 30 minutes, or until cheese is bubbling. Serve warm with chips for dipping.