Easy Jalapeño Spinach Artichoke Dip for Game Day

This easy jalapeño spinach artichoke dip is the ultimate game day appetizer. After making it dozens of times, I’ve perfected the recipe to ensure it’s creamy, cheesy, and packed with flavor. The trick I discovered is to use a combination of cream cheese and sour cream for the perfect texture. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip and Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta.

What You'll Need for Easy Jalapeño Spinach Artichoke Dip for Game Day

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 16 oz cream cheese, softened
• 1 cup sour cream
• 10 oz frozen spinach, thawed and drained
• 14 oz canned artichoke hearts, chopped
• 2 jalapeños, seeded and finely chopped
• 4 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon garlic powder
• Optional: Chopped fresh parsley, for garnish
• Optional: Tortilla chips, for serving

How to Make Easy Jalapeño Spinach Artichoke Dip for Game Day

1. Step 1: Preheat your oven to 400°F (200°C). In a large skillet or oven-safe pan, combine cream cheese and sour cream. Melt over medium heat, stirring occasionally, until smooth.
2. Step 2: Add spinach, artichoke hearts, jalapeños, garlic, salt, pepper, red pepper flakes (if using), and garlic powder to the skillet. Stir to combine and cook for 5 minutes, until heated through.
3. Step 3: Remove the skillet from the heat and stir in the mozzarella and Parmesan cheeses until melted and combined. Taste and adjust seasoning if necessary.
4. Step 4: Transfer the dip to a 10-inch cast iron skillet or a baking dish. Bake for 20-25 minutes, until bubbly and golden. Let it rest for 5 minutes before serving.

Storing & Reheating Easy Jalapeño Spinach Artichoke Dip for Game Day

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare the dip up to 24 hours ahead. Store in the fridge, then bake as directed.

Freezing Easy Jalapeño Spinach Artichoke Dip for Game Day

Freeze the dip before baking for up to 3 months. Thaw overnight in the fridge before baking.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 15-20 minutes, until heated through and bubbly. Microwave: Microwave in 30-second intervals, stirring between each, until heated through. The texture may be slightly different.

Recipe Notes

• Chef tip: For a spicier dip, add more jalapeños or leave some seeds in.
• Best substitution: Substitute the spinach with frozen chopped kale for a different flavor profile.
• Make-ahead: Prepare the dip up to 24 hours ahead. Store in the fridge, then bake as directed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the dip is too thick, add a splash of milk or chicken broth and stir well.

Easy Jalapeño Spinach Artichoke Dip for Game Day

⏱

Prep

10 mins

🍳

Cook

25 mins

⏳

Total

35 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 16 oz cream cheese, softened
• 1 cup sour cream
• 10 oz frozen spinach, thawed and drained
• 14 oz canned artichoke hearts, chopped
• 2 jalapeños, seeded and finely chopped
• 4 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Seasonings

• Salt and pepper, to taste
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon garlic powder

Optional Toppings

• Chopped fresh parsley, for garnish
• Tortilla chips, for serving

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). In a large skillet or oven-safe pan, combine cream cheese and sour cream. Melt over medium heat, stirring occasionally, until smooth.
2. Step 2: Add spinach, artichoke hearts, jalapeños, garlic, salt, pepper, red pepper flakes (if using), and garlic powder to the skillet. Stir to combine and cook for 5 minutes, until heated through.
3. Step 3: Remove the skillet from the heat and stir in the mozzarella and Parmesan cheeses until melted and combined. Taste and adjust seasoning if necessary.
4. Step 4: Transfer the dip to a 10-inch cast iron skillet or a baking dish. Bake for 20-25 minutes, until bubbly and golden. Let it rest for 5 minutes before serving.

Notes

• Chef tip: For a spicier dip, add more jalapeños or leave some seeds in.
• Best substitution: Substitute the spinach with frozen chopped kale for a different flavor profile.
• Make-ahead: Prepare the dip up to 24 hours ahead. Store in the fridge, then bake as directed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the dip is too thick, add a splash of milk or chicken broth and stir well.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze the dip before baking for up to 3 months. Thaw overnight in the fridge before baking.
• Oven reheat: Reheat in a 350°F (180°C) oven for 15-20 minutes, until heated through and bubbly.
• Microwave reheat: Microwave in 30-second intervals, stirring between each, until heated through. The texture may be slightly different.
• Make ahead: Prepare the dip up to 24 hours ahead. Store in the fridge, then bake as directed.

Nutrition Per Serving

• Calories: 280
• Protein: 9g
• Fat: 24g
• Carbs: 10g
• Fiber: 2g
• Sugar: 2g
• Sodium: 500mg
• Cholesterol: 75mg
• Sat. Fat: 14g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Jalapeño Spinach Artichoke Dip for Game Day FAQs

A Warm Final Note

I can’t wait for you to try Easy Jalapeño Spinach Artichoke Dip for Game Day and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!