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My Mexican Spinach Artichoke dip is a fabulous update to a boring over-served dip.

It’s indulgent.

It’s delicious.

It will be on repeat at your gatherings.

The secret is in the spice blend AND the cheeses.

Most people don’t realize there’s a real cheese alternative to Velveeta.

Velveeta is full of preservatives and it’s not even real cheese anymore.

But, I have a solution.

You can use any cheese you want in any hot dip you serve by following my easy method.

You will get the creaminess of velveeta (so that the dip doesn’t turn into a hard, hot mess) with the awesomeness of real cheese.

For this spinach dip, I use smoked gouda.

But, you can make outstanding “melty” cheese with cheddar, monterey jack, provolone, swiss, gruyere………..

Enjoy!

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Mexicans Spinach Artichoke Dip

Recipe by Jennifer Williams

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Ingredients

Scale
  • 2 – 10 ounce box frozen spinach, thawed and drained
  • 12 ounce jar of marinated artichoke hearts, drained (if you can’t find 12 ounce jars, just use two smaller jars)
  • 8 ounces cream cheese, softened
  • 3/4 cup mayonnaise
  • 1 Tablespoon cumin
  • 1 teaspoon chili powder
  • 1 T granulated garlic
  • 1/2 t pepper
  • 8 ounces smoked gouda cheese that will melt evenly (SEE NOTES)
  • 1/2 cup shaved parmesan
  • kosher salt to taste

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Add drained spinach and artichoke hearts to cast iron skillet.  Add in softened cream cheese, mayonnaise and spices.
  3. Allow cream cheese to melt, stirring occasionally.
  4. Next, add in cubes of smoked gouda cheese.  This is not regular gouda.  You will need to have made this cheese beforehand by following my homemade velveeta recipe that works for any cheese.
  5. Allow the Gouda to melt on low heat, stirring occasionally to keep from sticking.
  6. Sprinkle parmesan cheese over top and then sprinkle on smoked paprika.
  7. Bake the dip 20 -25 minutes until hot and bubbly.
  8. Turn the oven to broil to brown the cheese just slightly.
  9. Watch closely to prevent the dip from burning.
  10. Remove the skillet from the oven and allow the dip to set up for approximately 5 minutes.
  11. Serve with tortilla chips and frito chips.

Notes

  • You will need to make the Gouda cheese ahead of time by following my homemade velveeta recipe.  This recipe takes any cheese and makes it meltable.  You get the creamy texture of velveeta, but with REAL cheese.

Drop me a comment below and let me know what you think of my Mexican Spinach Artichoke Dip.

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Hot Mexican Spinach Artichoke Dip - J Dub By Design™
Hot Mexican Spinach Artichoke Dip – J Dub By Design™

Looking for Some Holiday Recipes?

My Bananas Foster Bread Pudding is to die for.

You definitely want to try out my Holiday Pound Cake with Old Fashioned Caramel Icing.

My miniature chocolate cakes are another festive alternative.

Make sure to try my Miniature Toffee Pecan Pound Cakes with homemade whip cream. 

Don’t forget to check out my Cranberry Pistachio Pound Cake. It’s as delicious as it photographs.

My apple rosettes are a statement worthy dessert that are surprisingly easy to create.

J Dub’s Lemon Meringue Cheesecake is the perfect way to end a meal.

My Pumpkin Shaped Mediterranean Brie en Croute makes an oustanding holiday appetizer.

If you want another hot dip that is a total crowd pleaser, check out my queso for a crowd.

The Bar Dip is my take on a dirty martini dip and is also great for get togethers. 

Make sure top to follow me on Instagram, Facebook, Pinterest, You Tube, and Tik Tok to see all the daily happenings going on over at J Dub By Design™!