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Extra Spicy Spinach and Artichoke Dip
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Description
Just like the artichoke dips you pay an arm and a leg for in restaurants!! Lots of cheese, spinach, artichokes, hot Ortega chilis and topped with more cheese. Save restaurant money for another time, open up a cold one and enjoy this out on the patio this summer!
Ingredients
- 1 carton Cream Cheese (8 Ounce Carton, Softened)
- 1 cup Mayonnaise (never Tried With Reduced Fat-let Me Know If You Do And If It Is Successful!)
- 1 can Hot Fire Roasted Ortega Chilies (4 Ounce Can)
- 1 cup Freshly Grated Parmesan Cheese
- 1 box Frozen Spinach-defrosted And Squeezed Dry In A Clean Kitchen Towel (10 Ounce Box)
- 1 can (14 Oz. Size) Artichoke Hearts, Quarters And Sliced
- ½ cups Mexican Blend Cheese
- Diced Tomatoes, For Garnish (optional)
- Chopped Green Onions, For Garnish (optional)
Preparation
Whip the cream cheese, add mayo, then chilies, Parmesan cheese, spinach and artichokes. Mix well. Place in a baking dish. Cover with ½ cup of Mexican Cheese (I don’t measure I just cover it). Bake for 30 minutes at 350.
Cover with one small diced tomato and one green onion diced. The tomato and green onion didn’t even make the dish this time. It happens! It smelled so good we had to just dig right in.
Serve warm with tortilla chips or even sourdough bread (tortilla chips are our favorite!).
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