Delicious, creamy spinach, jalapeno and artichoke dip is one of those can’t stop eating appetizers. Perfect for any occasion.
This post is sponsored by Philadelphia Cream Cheese, as always, all opinions are my own.
I love summer and am hanging onto any last threat of it. I am not ready for my girls to go back to school. I’m not ready for cold weather. So I will continue to cook outdoors for as long as possible. This dip is so creamy and delicious and easy to make on your grill with a cast iron skillet. You have to give it a try!
Be sure to save the recipe to your PINTEREST boards for later.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 8 oz. Philadelphia Cream Cheese
- 16 oz. light sour cream
- 8 Tbsp. unsalted butter
- 2 cups shredded Parmesan cheese
- 14 oz. quartered artichoke hearts drained and coarsely chopped
- 4 oz. can diced jalapeños drained
- 10 oz. frozen spinach thawed and drained
- 3 garlic cloves pressed
Ingredients
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Instructions
- Over medium heat on grill or stovetop in a cast iron skillet, melt together cream cheese, sour cream butter, and parmesan cheese. Stir frequently until melted and bubbly about 4-5 minutes.
- Stir in chopped artichoke hearts, jalapeños and spinach. Finally mix in garlic cloves and stir until incorporated and heated through.
- Serve hot with chips, crackers or toasted baguettes.
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