This dip is rich and cheesy, and would be a perfect to serve during a football game. You can prepare this dish up to 1 day ahead and put it in the fridge until you are ready to bake it.
Jalepeno Artichoke Spinach Dip
13 oz. can artichoke hearts, drained and chopped
10 oz. package frozen chopped spinach, thawed, squeezed dry, and finely chopped
1 C. low fat mayonnaise
1 C. grated parmesan cheese
2 1/4 C. grated jalepeno jack cheese
Preheat oven to 350 degrees. Combine artichokes, spinach, mayo, parmesan, and 1 3/4 C. of the jalepeno jack cheese and stir until combined. Pour this mixture into a 1 quart baking dish and sprinkle with remaining 1/2 cup of jalepeno jack cheese. Bake the dip for about 15-20 minutes or until hot and bubbly. Serve with crackers, bread, or tortilla chips.
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