• Zoë’s Spicy Spinach Artichoke Dip


By Zoë François

Zoë’s Spicy Spinach Artichoke Dip


  • 1 Tbsp olive oil
  • 1/2 small white onion
  • 2 garlic cloves
  • 2 jalapenos diced
  • 1/2 tsp red pepper flakes
  • 1/4 tsp salt
  • 1/2 cup chopped cooked or frozen, strained spinach, well packed
  • 12 oz jar artichoke hearts roughly chopped
  • 3/4 cup Mayo Sour Cream or Greek Yogurt (I usually make it with mayo for the boys, but I like sour cream or yogurt if they aren’t around)
  • 8 oz cream cheese room temp
  • 1 cup shredded pepper jack cheese divided 1/3 cup shredded parmesan cheese
  • 1 fresno pepper thinly sliced
  • 1 jalapeno pepper thinly sliced
  • Crostini crackers or crudites for dipping


In a 10” cast iron skillet, Saute oil, onion, garlic, jalapeno, pepper flakes, salt. Turn off the heat. Add the spinach and artichokes.
In a bowl, combine the rest of the ingredients, only adding half of the pepper jack cheese. Mix in the warm artichoke mixture. Pour back into pan, top with remaining cheese and pepper slices.
Bake at 350℉ for 20 minutes, then turn the oven to broil and cook for 5 minutes more or until golden brown. Serve warm.

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