Chunky Artichoke, Spinach and Jalapeno Dip

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Chunky Artichoke, Spinach and Jalapeno Dip
Serves 6
This dip is a REAL crowd favorite! Cheezy and full of chunky artichokes & spinach. Feel free to add some minced red bell pepper to add color.
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  1. 1 Lb Cream Cheese
  2. 8 oz. Monterey Jack Cheese
  3. 1⁄2 cup Artichoke Hearts
  4. 1⁄2 cup Spinach (frozen)
  5. 3⁄4 cup Mayonnaise
  6. 1⁄2 cup Sweet Onions
  7. 1 Tbsp. Garlic
  8. 2 medium Jalapenos
  9. 1 Tbsp. Granulated Sugar
  10. 1⁄2 tsp. Salt
  11. 1⁄4 tsp. Dried Dill
  12. 1 pinch Celery Seed
  1. In a food processor, blend together cream cheese, Monterey Jack cheese, mayonnaise, sugar, salt, dill and celery seed until smooth.
  2. Add chopped garlic and jalapeno and pulse to combine only.
  3. Adjust dip's constancy with water as needed.
  4. Remove dip to a bowl and stir in chopped spinach and onions.
  1. This dip can be served cold or warmed in a crock pot.
Nino Salvaggio