A velvety lightened-up artichoke jalapeno dip packed with flavors of sautéed jalapenos, garlic and shallots tossed with wilted spinach and chunks of baby artichokes! This satisfying appetizer or snack is great to serve for your family or the next party!
This post is sponsored by Gratify Foods and all opinions and words are expressed and written by me.
Forget tons of extra heavy cheese, this dip is made with lighter (or whipped) cream cheese and tons of vegetables yet still packs in creamy robust flavors!
One of the hubby’s favorite snacks and party food appetizer is spinach artichoke dip and a fanciful artichoke jalapeno dip that I get from Costco. Only the Costco size container is too much for our family of four to enjoy on a regular basis. I usually try to keep a container of cream cheese in the refrigerator for a quick breakfast spread on toast with fresh fruit. The hubby likes to dip crackers and pretzels in cream cheese late at night whenever we are hanging out watching a movie (usually that happens when the house has no other food). Needless to say- cream cheese has become a staple item in our home.
Since we LOVE spinach artichoke dip and the Costco version made with jalapenos I knew I had to combine the two and replicate it at home- with all that cream cheese hanging out in the fridge! This artichoke jalapeno dip takes as little as 20 minutes and uses simple ingredients that you might already have in the pantry and refrigerator.
Ingredients For The Best Skinny Artichoke Jalapeno Dip
These ingredients are simple and believe me, you will love how flavorful your home will smell as garlicky vegetables are being sautéed!
- You will need a 14 ounce can of plain baby artichokes in water (not oil).
- Couple of jalapenos. Jalapenos vary in the amount of spice and heat they provide. I have had some that are not very spicy at all and some that one little nibble has me crying. Test your jalapeno out first? because then you have an idea as to how spicy your dip will be.
- Cream cheese – in which I prefer to use whipped Greek Cream Cheese which is lighter in fats and cholesterol in comparison to regular cream cheese.
- Garlic and shallots sautéed gives this artichoke jalapeno dip pleasant flavor! Plus it adds a richness of cancer fighting properties.
- Spinach is rich in iron and calcium and is a great food to eat if trying up progesterone hormone levels. It also is high in plant-based protein and is a superfood women, especially, should be eating.
- The secret ingredient – apple cider vinegar! (There is always a secret ingredient, right???) Apple cider vinegar adds a bit of punch that gives this dip a little zest and makes everything come together along with…
- Pink Himalayan salt. Why use regular salt when you can use Himalayan salt because really, it is good for ya! Salt has its rep for being high in sodium and causing high blood pressure (which it does) so I strongly suggest switching to pink Himalayan salt. I use it for EVERYTHING. Seriously love this stuff especially since doesn’t just make food taste good, it is packed with 84 minerals that are good for your health. What white table salt can say that???
There are few easy tips to make this artichoke jalapeño dip one-of-a-kind. Let’s start with “how do you like your dip- chunky or well blended”?
- Size matters. Make sure to really get the shallots, garlic and jalapenos chopped super fine and even in size. This allows all the vegetables to cook evenly with consistent texture.
- Texture. After all the sautéed vegetables (shallots, garlic and jalapenos) are chopped and sautéed let them cool slightly. I prefer mine chunky and my hubby likes his more blended- enjoy the texture how you like it best. If you want to hide any visual chunks of vegetables from the kids try blending it fine in a food processor. To get a medium texture the mixture can be pulsed in the food processor for about 1-3 seconds at a time. For a chunky texture leave as is (diced finely with artichoke in larger chunks) and blend as is.
Here is a visual for a chunkier blend…. the other pictures are slightly pulsed in a food processor….
Gratify Foods makes gluten-free snacks and was so kind to send me a few of their products to test out and share with you. I just love their crackers and pretzels and paired them with our artichoke jalapeno dip. Check them out because I think you will be beyond please how tasty their gluten-free snacks are!
This is the perfect dip for any party. I picture our next super bowl party, birthday party and maybe 4th of July (since that comes first!) having this dip served with tasty crackers and veggies, how about you?
With parties and appetizers on our minds here are a few more dips you might enjoy!
- Low Fat Buffalo Ranch Chicken Dip
- BBQ Chicken Dip from Life In The Lofthouse
- French Onion Dip from Bonappetit
- Slow Cooker Spinach Artichoke Dip from Gimme Some Oven
Skinny Artichoke Jalapeno Dip
- 1/2 cup shallots about 2 large shallots, diced finely
- 1 tablespoon garlic about 3 garlic cloves, minced
- 1 cup spinach chopped and packed
- 14 ounce canned artichoke (in water not oil), drained and chopped into fine pieces
- 8 ounces whipped cream cheese or whipped Greek yogurt cream cheese
- 2 jalapenos diced finely and seeds removed
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon pink Himalayan salt
- 1 Tablespoon olive oil
- Heat olive oil in a large nonstick skillet over medium heat. Cook the shallots, garlic and jalapenos, stirring frequently, until tender, about 4 minutes. Add the chopped spinach and 1/2 teaspoon salt and cover and cook until the spinach is wilted, about 7 minutes. Keep an eye on it that it does not start to burn as the heat may need to be turned down to low. Set aside to cool.
- In a large bowl add the cream cheese, remaining 1/2 teaspoon of salt, apple cider vinegar and chopped artichoke. Add the cooled garlic, jalapeno, shallot and spinach mixture. Mix until combined well. Optional to add the mixture to a food processor and pulse for 1-3 seconds to blend slightly or longer for a smoother consistency.
- Serve with you favorite gluten-free crackers, pretzels, bread, cucumber slices or celery sticks for dipping.
* Consistency can be smoother be pulsing for 1-3 seconds at a time in a food processor until desired consistency is obtained.
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If you make this recipe I would love to see! Please tag me at #delightfulmomfood and @delightfulmomfood on Instagram and Facebook!