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Spinach Artichoke Jalapeno Dip
Submitted by Terri @ that's some good cookin' on July 27, 2011 in Appetizers, Cold Dips
| Prep Time Cook Time |
Servings 16 | Difficulty Easy |
Ingredients
- 1 block (8 Oz. Size) Cream Cheese
- ½ cups Sour Cream
- 2 Tablespoons Mayonnaise
- ½ pounds Frozen Spinach, Thawed And Pressed To Remove Fluid
- 1 cup Chunky Chopped Marinated Artichoke Hearts
- 1 clove Garlic, Chopped And Lightly Toasted In A Little Olive Oil
- 1 Tablespoon Chopped Jalapeno Pepper
- 1 Tablespoon Lemon Juice
- ¼ cups Grated Parmesan Cheese (fresh Is Best)
- ½ teaspoons Salt, Or To Taste
- ⅛ teaspoons Ground Black Pepper, Or To Taste
Preparation Instructions
Mix cream cheese, sour cream, and mayonnaise until well blended. I use either an electric hand mixer or a stand mixer for this.
In a blender, pulse-blend spinach, artichoke hearts, and toasted garlic. Do not blend too fine. Add to the cream cheese mixture and mix well.
Fold jalapeno peppers, lemon juice, and Parmesan into the above mixture. Add salt and pepper to taste.
Chill for several hours to blend flavors. Serve with vegetables, crackers, or a variety of breads torn or cut into bite-sized chunks.
To toast garlic: Chop the garlic. Over medium heat, cook garlic in a little olive oil, stirring frequently. Cook until lightly golden. Do not overcook because the garlic will be bitter.
