Hot Spinach, Artichoke and Chile Dip


  • 2 blocks of cream cheese (8 ounces each), softened to room temperature
  • 1/2 cup mayonnaise (Hellman's or similar) 
  • 1 cup fresh grated or shaved Parmesan cheese
  • 1 (4.5 ounce) can chopped green chilies, drained
  • 1/4 cup canned chopped jalapeno peppers, drained
  • 1 (12 ounce) jar marinated artichoke hearts, drained well and chopped, tough pieces removed
  • 1 (10 ounce) box frozen chopped spinach, thawed and drained well (it's important to drain as much liquid as possible)

Preheat oven to 350 degrees F

In a large bowl add cream cheese and mayonnaise and cream/mix until smooth. Next add remaining ingredients, mix until well blended. Pour dip into baking dish and bake on middle rack of oven for approximately 30 minutes, until dip starts to bubble and begins to turn a light golden brown. Serve warm with pita chips, freshly sliced baguette, tortilla chips or your favorite crackers. Enjoy!


For easy mixing, make sure your cream cheese is at room temperature - place on counter 15 to 20 minutes before using.

You can use fresh jalapenos.

To control the heat/spiciness, use less or more jalapenos.

Love garlic? Add a clove, minced.