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Bacon Jalapeño Spinach Artichoke Dip is creamy, savory, zingy, and a little spicy. It’s everything you could want in a shareable appetizer! Pair it with your favorite dippers and serve at your next party, or just enjoy it by yourself.
about this bacon jalapeño spinach artichoke dip
With the Super Bowl just around the corner, I had to squeeze in one more game day dip recipe! Now, I don’t really have a dog in the fight (as they say) this year, but I’m kind of excited to watch the game. Well, more like the commercials. And when I say excited to watch, I suppose I really mean that I’m excited to eat all my favorite football foods…
But I digress.
There’s something about spinach artichoke dip, you know?
The combination of spinach and artichokes with creamy cheese is simply irresistible for me. There are so many ways to make a spinach artichoke dip, but this time, I wanted to make a jalapeño artichoke dip.
I added bacon and jalapeño to the creamiest spinach artichoke dip ever. It’s full of flavor with a little heat and totally creamy. The savory pieces of bacon peppered throughout makes this a recipe that everyone will gobble right up.
To me, an easy dip is the perfect appetizer because it requires little effort to make it and you can easily make it a couple of days ahead of time.
Serve it with your favorite dippers so everyone can dive in!
onion. I prefer to use yellow onion in this recipe because of its subtle sweetness. You can also use white onion, if you prefer.
shallot. Shallot is my go-to for every dish that calls for onion now. It adds SO much flavor to a dish! You can skip it, but I HIGHLY recommend using it to build the flavor of the dip.
jalapeño. You will need 3 jalapeños for this recipe. I seeded mine before using them, but you can also leave the seeds in if you want to bump up the spiciness of this dip. Here’s how to seed a jalapeño if you need some tips and tricks!
spices. Garlic powder, salt, and pepper are all that’s needed.
spinach. I recommend using fresh spinach! You can also use frozen spinach – see my Tips for Success section below for how to use frozen spinach in this recipe.
cream cheese. One 8oz block of cream cheese is all you need. Be sure to warm it to room temperature before using.
sour cream (or yogurt). Either sour cream or plain greek yogurt works here. I personally prefer sour cream.
artichoke hearts. Marinated artichoke hearts are best! You can buy them canned or jarred at your local grocery store. Feel free to use flavored marinated artichoke hearts to add extra flavor!
cheese. You will need shredded mozzarella cheese, shredded Monterey Jack cheese, and grated parmesan cheese.
bacon. Cook and chop your bacon before starting this recipe! If you need to know how to bake your bacon quickly, line a rimmed baking sheet with aluminum foil. Bake for 15 minutes in a 425˚F oven until crispy.
this recipe’s must haves
To make this recipe, you will need a nonstick skillet to cook down the vegetables and wilt the spinach leaves. You can also use a cast iron skillet if you prefer.
To mix everything together, I use the largest of my mixing bowls and a wooden spoon.
The dip can be baked in a 2 quart to 3 quart baking dish. It can also be baked right in the cast iron skillet. I like using a baking dish because it’s easier to go from oven to table with it.
here’s how to make bacon jalapeño spinach artichoke dip
In a skillet over medium heat, warm oil. Sauté onion and shallot for 5 minutes, stirring occasionally, until softened. Stir in jalapeño and spices. Cook for another minute or so.
Stir in spinach leaves and cook until it wilts, about 3 to 4 minutes, stirring occasionally.
make dip mixture
Add cooked vegetable mixture to a large bowl with cream cheese. Stir until the cream cheese is melted. Stir in sour cream or yogurt until combined.
Add chopped artichoke hearts, cheeses (reserving 1/2 cup for later), and bacon, stirring until well-combined.
Place dip in a baking dish and top with reserved shredded cheese.
bake and broil
Bake at 375˚F for 20 to 25 minutes, until the edges are golden brown and the dip is bubbling.
Turn the oven to broil and broil until the top is a deep golden brown, about 1 to 2 minutes (keep a close eye on it!).
Serve with toasted bread slices, pita chips, tortilla chips, vegetables, etc. See below for more ideas!
Love all things spinach and artichoke? Check out these chicken spinach artichoke dip puffs or this chicken spinach and artichoke dip french bread!
tips for success
are you using frozen spinach? If you would prefer to use frozen spinach, be sure to thaw it completely and squeeze out any excess moisture before adding it to the softened onion and jalapeño mixture in Step 4. Cook until the spinach is warmed, then remove from heat and continue with the instructions as noted.
make it in a cast iron skillet. This recipe can also be made in a small cast iron skillet! You can sauté the vegetables and spinach, then add in all the ingredients to the skillet to combine. Top with cheese and bake until golden brown on the edges as instructed.
More tasty dip recipes to dive into: Whipped Goat Cheese Salsa Dip | Chipotle Chili Cheese Dip | Skillet Southwestern BBQ Chicken Dip | Avocado Ricotta Tomato Pesto Dip
how long does bacon jalapeño spinach artichoke dip last?
Any leftover dip can be stored in an airtight container in the refrigerator for up to 4 days. I personally like to reheat my dip in the oven at 325˚F until it’s warmed through. You can also reheat it in a microwave-safe bowl in the microwave until it’s warmed all the way through.
can you freeze jalapeño artichoke dip?
Of course! If you are planning to make this ahead of time and want to store it in the freezer, all you have to do is cool it completely. You can even store it in the baking dish (if it’s freezer-friendly of course), then wrap in a layer plastic wrap and then a layer of aluminum foil. Store in the freeze for up to 3 months.
When you are ready to serve, thaw the dip in the refrigerator overnight. Bake in the oven at 375˚F until bubbly and warmed all the way through.
how do I make it spicier?
Yes you can! The easiest way to do this is not to remove the jalapeño seeds when you dice the peppers. You can also add a pinch or two of crushed red pepper flakes if you prefer.
Need more inspiration for party appetizers? Check out my appetizer recipes page!
what to dip in jalapeño artichoke dip
This dip goes with so many different dippers! You can go with the tried and true chips and breads, but vegetables are also another great option to pair with this jalapeño artichoke dip. I also like shaking things up with a variety of snacks like pretzels and crackers. I’m listing all my ideas below to inspire you:
- Vegetables: carrot sticks, celery sticks, cucumbers, and bell peppers are sturdy vegetables to hold up to this cheesy dip.
- Chips: I personally love to use pita chips with a jalapeño artichoke dip. You can also use tortilla chips, Fritos scoops, kettle chips, and more.
- Bread: slice bread (I like to use a baguette) into thin slices, then toast in the oven or countertop oven until golden brown. You can also use sourdough or your favorite country bread.
- Snacks: salty snacks like pretzels are a fantastic option for dipping and they add some variety to your snack spread!
- Crackers: literally any cracker will do here. Ritz crackers, table crackers, Triscuits, Wheat Thins, etc. Just choose your favorite!
what to eat with bacon jalapeño spinach artichoke dip
Let’s talk about pairing options with this jalapeño artichoke dip! I usually am serving this dip with a spread of appetizers for a party, so here’s some additional recipes that go well alongside this one:
baked crispy buffalo cauliflower
If you need some cocktail inspiration, here are some tasty sips that pair well with the flavors in this dip!
Finally, if you have any leftovers, try stuffing the dip inside a chicken breast and bake until the chicken is cooked through.
how to store and reheat
Store. Store covered in the refrigerator for up to 4 days.
Reheat. Rewarm the dip in the oven at 325˚F. You can also reheat it in small portions in the microwave.
Freeze. You can freeze this dip after cooking for up to 3 months. All you have to do is thaw it overnight in the refrigerator and bake it until it’s warm and bubbly.
Finally, if you make this bacon jalapeño spinach artichoke dip, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Bacon Jalapeño Spinach Artichoke Dip
Creamy, tangy, savory, and a little spicy, this baked dip is always a winner!
- 3 oz shredded mozzarella cheese (3/4 cup)
- 3 oz shredded Monterey Jack cheese (3/4 cup)
- 1 Tbsp canola or olive oil
- 1/2 yellow onion, diced
- 1/2 shallot, diced
- 3 small/medium jalapeños, finely diced (seed if you prefer it to be less spicy! You can also use 2 large jalapeños)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 5 oz fresh spinach (or 1 cup frozen spinach, thawed and drained well)
- 8 oz cream cheese, room temperature
- 1/2 cup sour cream or Greek yogurt
- 14 oz marinated artichoke hearts, roughly chopped
- 1 oz grated parmesan cheese (1/4 cup)
- 5 slices bacon, cooked and chopped
- Preheat oven to 375˚F.
- In a small bowl, stir together shredded mozzarella and shredded Monterey Jack cheese. Set aside.
- Add oil to a medium skillet over medium heat. Once the oil is hot, add onion and shallot. Cook for 5 minutes, stirring occasionally, until softened. Add in jalapeño, garlic powder, salt, and pepper. Cook for another minute or so.
- Stir in spinach and cook until it wilts, stirring occasionally, about 3 to 4 minutes.
- Add spinach mixture to a large bowl with cream cheese. Stir together until the cream cheese is melted.
- Add in sour cream/yogurt and stir until combined. Add artichoke hearts, mozzarella mixture (reserve 1/2 cup and set aside before adding), parmesan cheese, and bacon. Stir until well combined.
- Dump mixture into a baking dish and top with remaining shredded cheese. Bake for 20 to 25 minutes until the edges are golden brown and dip is bubbling.
- Turn on broiler and cook until the top is a deep golden brown, about 1 to 2 minutes.
- Serve with your favorite dippers!
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