Jalapeño Spinach and Artichoke Dip
Time to complete
1 hour 15 minutes
Serving size
8 to 10
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What You Need
Ingredients
Preparation
This cheesy, spicy appetizer is what happens when spinach artichoke dip meets jalapeño poppers. No need to thaw the frozen spinach or hurt your hands trying to wring out all of the excess liquid since it gets cooked with garlic and jalapeño before getting combined with marinated artichoke hearts and Pepper Jack cheese to up the spice factor. And since this dip is baked in the HexClad Hybrid 7-by-10-inch Roasting Pan, it makes enough to feed a crowd at your next party.
- In a medium bowl, combine panko, butter, red pepper flakes and ¼ teaspoon salt. Stir until combined. Stir in Parmesan; set aside.
- In a HexClad 10"/25 cm Hybrid Fry Pan, heat oil over medium. Add spinach, jalapeño and garlic and cook, stirring occasionally, until spinach has defrosted and almost all liquid has evaporated, 5 to 6 minutes. Remove from heat; let cool to room temperature, about 20 minutes.
- Meanwhile, preheat oven to 375°F/190°C. Grease a HexClad 7” x 10” Hybrid Roasting Pan with butter and set aside.
- In a food processor bowl, combine cream cheese, sour cream and mayonnaise. Pulse until smooth, scraping down sides as needed. Add cooked spinach, artichoke hearts and 2¼ teaspoons salt. Pulse until just combined and slightly chunky. Transfer to a large bowl, add Pepper Jack, and stir to combine.
- Transfer to prepared pan in an even layer. Top with breadcrumbs and bake until dip bubbles around edges and breadcrumbs are deep golden, 30 to 35 minutes. Let cool for 5 minutes before serving with toasted bread slices or crackers.
