Spicy Spinach Artichoke Dip

Preheat oven to 350˚ F.

Rinse the frozen spinach in a colander under warm water to thaw.

Pack spinach into a measuring cup to get the right amount.

In a food processor, mix together: mayo, yogurt, artichoke hearts, Parmesan cheese, spinach & jalapeños. Process about 10 seconds until all is incorporated.** {If you like your dips to be chunkier, just cut the artichokes and peppers by hand into small pieces, and mix everything together in a bowl.}

Transfer mixture to a bowl, and stir in diced chillies.

After all the ingredients are mixed together, transfer to an 8×8 baking dish or small casserole dish. Sprinkle the top of the dip with crisp fried onions, lightly. Bake for 30 minutes. Dip should be slightly bubbly and browned on the edges.

Serve warm with corn chips, crisped bread or Triscuits, or anything you like to dip.

**NOTE In our family 7 jalapeno slices are just the right amount, you can add or subtract or just leave them out altogether for yourself.