Creamy Jalapeño Spinach Artichoke Dip



•1 tablespoon olive oil
•1/2 of a yellow or white onion, diced
•1 jalapeño, finely diced (omit seeds if you don't want it as spicy)
•½ teaspoon garlic powder
•¾ teaspoon salt
•Freshly ground black pepper
•1 (5-ounce) bag of fresh spinach or about 1 cup of frozen spinach
•1 (12-ounce) jar marinated artichoke hearts, drained and chopped into ½ inch pieces
•1/2 cup plain greek yogurt (whole milk or 2% is great)
•8 ounces plain cream cheese
•1 cup shredded mozzarella cheese, divided
•1/2 cup grated parmesan or pecorino romano cheese
•For Serving: Tortilla chips, pita chips, crackers or veggie sticks


1.Preheat the oven to 375 degrees F.
2.Heat a 10-inch cast iron skillet over medium heat and add olive oil. Saute onion for 5 minutes or until it begins to cook down and soften. Next stir in jalapeno, garlic powder, salt and pepper and cook for another minute or so.
3.Add in spinach and cover the pan with a lid until spinach wilts.
4.Turn off heat and stir in cream cheese, breaking it apart with a spoon until it melts. Stir in greek yogurt and mix until well combined. Add in chopped artichoke hearts, parmesan cheese and ½ cup of the mozzarella cheese, stirring well to combine. Taste and season with more salt and pepper if needed.
5.Top with remaining ½ cup of mozzarella cheese and bake for 25 minutes or until golden brown.
6.Let cool for 5-10 minutes, then serve with tortilla chips, crackers, pita chips or veggie sticks.