Out of all the recipes I’ve made from the Junior League of Tampa’s cookbook collection, this Hot and Spicy Spinach Dip from The Life of the Party is definitely my go-to for all the get-togethers that this time of year brings. With Halloween around the corner, never fear, this dip will be the hit of any spooky gathering! The dip is a warm, spicy twist on a traditional spinach and artichoke dip and is just the perfect comfort finger food—easy to make and even easier to eat. The red pepper flakes and pepper jack cheese give the dip some heat, but just enough to still please all your ghoul and goblin friends alike!
Ingredients & Recipe:
- 1/2 onion, finely chopped
- 1/2 cup (1 stick) butter
- 2 (10-oz) packages frozen chopped spinach, thawed, drained
- 8 ounces cream cheese, cut into cubes
- 1 cup sour cream
- 3/4 cup grated Parmesan cheese
- 1 (14-ounce) can artichoke hearts, drained, chopped
- Crushed red pepper flakes to taste
- Salt to taste
- Pepper to taste
- 1 cup shredded Pepper Jack cheese
Making this dip couldn’t get any easier. To begin, in a large pan, sauté the butter and onions until the onions are tender.
Add in the spinach, cream cheese, sour cream, and Parmesan cheese, mixing well after each ingredient. Then, stir in the artichoke hearts and add salt, pepper, and red pepper flakes to taste. I use about two teaspoons of red pepper flakes because I like to have more spice, but this is completely your preference.
Pour the mixture into a baking dish and top with shredded pepper jack cheese. Place the dish in the oven for 30 minutes or until the cheese is nice and bubbly. I like to serve this dip hot with a sliced crusty baguette and crackers.