Friday, May 7, 2010

Jalapeño Artichoke-Spinach Dip

5/5/10: This is a caliente (hot) appetizer that my friend Judi made for our Sadie's night out. You can find many similar artichoke-spinach dip recipes, but this one has the added flavors of mild green chilies and jalapeño’s, which gives off that caliente taste. If you don’t your foods too hot, then cut back on the jalapeño’s or skip all together. The green chilies are mild.


2 8-oz. packages of cream cheese, softened
1/2 cup mayonnaise
1 4-1/2 oz. can chopped green chilies, drained
1 cup freshly grated Parmesan cheese
1 12oz jar marinated artichoke hearts, drained and chopped
1/4 cup canned chopped jalapeño, drained
1 10-oz. box frozen chopped spinach, thawed and drained

Preheat oven to 350 degrees.

Blend the mayonnaise and cream cheese until smooth. Stir in the remaining ingredients.

Spoon the mixture into a baking dish and bake about 30 minutes.

Serve with crackers (or sliced toasted French bread).

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