Easy Spinach Artichoke Dip (with Fresh Jalapeño)

5 from 1 vote
20 minutes
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Easy Spinach Artichoke Dip with Fresh Jalapeño is a twist on a classic party favorite! It’s also healthier and the perfect pairing for Mission Organics® Blue Corn Tortilla Chips!

This is a sponsored post written by me on behalf of Mission Organics. All opinions are entirely my own.

Photo of Spinach Artichoke Dip with Fresh Jalapeno on cast iron griddle garnished with fresh jalapeno and blue corn chips scattered around.

If you’re a regular reader of From A Chef’s Kitchen, then you know my husband and I love spicy food. My husband has already received seeds in the mail for the annual crop of jalapeño peppers he so lovingly tends.

With all that homegrown, sun-kissed spicy goodness around our house and the hard work that goes into it, we’re very particular about what we do with that garden bounty. We believe quality and flavor are important and those peppers need to be paired with something equally special like Mission Organics Blue Corn Tortilla Chips and my Easy Spinach Artichoke Dip with Fresh Jalapeño!

Photo of two bags of Mission chips on white background with red striped towel and fresh jalapenos.

It’s necessary to serve the right chip with this Easy Spinach Artichoke Dip recipe and Mission Organics Tortilla Chips are always our go-to! We love to serve their tortilla chips with our dip because their products are made from USDA organic certified and non-GMO project verified ingredients.

They’re made with only four simple, wholesome ingredients like sea salt and whole-kernel corn for delicious made-from-scratch corn flavor. Talk about an authentic heritage!

Photo of two bags of Mission chips with tortillas spilling out of one of them.

They’re certified gluten-free, have no artificial preservatives and no artificial colors or flavoring added. Pro tip, stock up if you’re going to serve this dip at a party; the chips go fast! They’re available in the chip aisle nationally.

While you’re at it, pick up some tortillas too! This dip is great to spread in a tortilla as the base of a wrap. Mission Organics also makes corn and flour tortillas that are made with the same great quality as their chips! Our favorite is the Mission Organics® Soft Taco Flour Tortillas. All of the varieties are USDA organic certified, non-GMO project verified and have no artificial preservatives, colors or flavorings. Serve them warm to bring out their full flavor! Mission Organics Tortillas are also available nationwide in the tortilla section at your local retailer.

Photo of two bags of Mission tortilla chips with package of Mission tortillas.

Now, let me tell you about my Easy Spinach Artichoke Dip with Fresh Jalapeño!

A spinach artichoke dip is a classic party favorite. I’ve updated it here with fresh, wholesome ingredients such as fresh spinach, fresh jalapeño, tangy Greek yogurt and reduced-fat cream cheese for a healthy spinach artichoke dip.

The heat level in jalapeño peppers can vary from pepper to pepper. For example, if the jalapeño plant was stressed and didn’t get much water, more capsaicin will be produced. Capsaicin is what gives the jalapeño its “zing.”

Most of the heat in any hot pepper is in the seeds and membrane. If you wish to tone down the heat, just use the flesh. If you want this dip to be hotter, include the seeds and membrane.

Photo of fresh jalapenos with one sliced to show the hot part of the pepper.

When working with jalapeños, you may wish to wear disposable gloves as heat from the peppers can sting on your hands for up to a day and even two days later. If you decide to tough it out and skip the gloves, be careful to not touch your eyes or any sensitive skin areas.

Whenever possible, I like to use frozen artichoke hearts instead of canned. Using fresh artichokes in this spinach artichoke dip recipe would be labor-intensive and not very budget-friendly. I’m a bit of an artichoke fanatic so I’ve tried them many ways. Frozen artichokes will taste the closest to fresh and they have no other added ingredients.

Easy Spinach Artichoke Dip with Fresh Jalapeño is super easy to pull together and perfect for your next get-together!

Close-up photo of Spinach Artichoke Dip with Fresh Jalapeno in bright blue bowl garnished with fresh jalapeno and two tortilla chips.

How to make Easy Spinach Artichoke Dip (with Fresh Jalapeño):

  • Combine yogurt and cream cheese in a food processor. Process until fluffy and fully blended.
  • Add the spinach one cup or one handful at a time. With the last cup, also add the jalapeño pepper, scallion and garlic. Process until combined. (Does not need to be smooth; more texture is better.)

Photo of Spinach Artichoke Dip with Fresh Jalapeno in food processor.

  • Transfer to a bowl and stir in the chopped artichoke hearts and cheese. You could place all ingredients in a food processor, but stirring in the chopped artichoke hearts adds nice texture and crunch.

Photo of Spinach Artichoke Dip with Fresh Jalapeno in glass bowl.

  • Season to taste with salt and black pepper.
  • Serve with Mission Organics Blue Corn Tortilla Chips! Your guests will love this simple and fresh party pleaser that’s also healthier!

Photo of Spinach Artichoke Dip with Fresh Jalapeno in bright blue bowl with dip scooped up onto one of the chips.

Photo of Spinach Artichoke Dip with Fresh Jalapeno garnished with jalapeno and blue tortilla chips scattered around.

Photo of Spinach Artichoke Dip with Fresh Jalapeno with bag of tortilla chips and tortilla chips scattered about.

Check out Mission on social media at:

Photo of Spinach Artichoke Dip with Fresh Jalapeno with bag of tortilla chips and package of tortillas.

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Spinach Artichoke Dip with Fresh Jalapeno - Overhead shot of finished dip with bag of tortilla chips

Easy Spinach Artichoke Dip (with Fresh Jalapeño)

5 from 1 vote

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By: Carol | From A Chef's Kitchen
Easy Spinach Artichoke Dip with Fresh Jalapeño is a twist on a classic party favorite! It’s the perfect pairing for Mission Organics® Blue Corn Tortilla Chips!
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizers and Snacks
Cuisine Southwestern / Mexican
Servings 4 cups
Calories 94 kcal

Ingredients
  

  • 2 bags (9-ounce each) Mission Organics® Blue Corn Tortilla Chips - for serving
  • 2 cups Greek yogurt - regular, reduced-fat or fat-free
  • 1 package (8-ounce) reduced fat cream cheese - (Neufchatel cheese)
  • 1 container (5-ounce) baby spinach
  • 1 bunch scallions - white and light green part only, coarsely chopped
  • 3 cloves garlic - minced
  • 1 large jalapeño pepper - seeded if desired, coarsely chopped
  • 1 bag (12-ounce) frozen artichoke hearts - thawed, squeezed of excess moisture and coarsely chopped
  • ½ cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper - to taste

Instructions
 

  • Place Greek yogurt and cream cheese in the bowl of a food processor. Process 1-2 minutes or until fluffy and well blended.
  • Add the baby spinach 1 cup (or approximately 1 large handful) at a time. Process until blended after each addition.
  • On the last addition of spinach, also add the scallions, garlic and jalapeño and process until incorporated but dip still has texture.
  • Transfer dip to a bowl. Stir in the artichoke hearts, Parmesan cheese and salt and black pepper to taste.
  • Transfer to serving bowl and serve with Mission Organics Blue Corn Tortilla Chips.

Notes

MAKE AHEAD: May be made ahead 24 hours and refrigerated.

Nutrition

Serving: 1 | Calories: 94kcal | Carbohydrates: 5g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 212mg | Sugar: 2g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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5 from 1 vote (1 rating without comment)

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