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Veronica's Hot Spinach, Artichoke and Chile Dip

4

40 min

Veronica's Hot Spinach, Artichoke and Chile Dip

Veronica's Hot Spinach, Artichoke and Chile Dip Photo 1

Time

40 min

Serving

10 persons

Calories

314

Rating

4.00★ (490)

Cuisine

Author: Victoria Buriak
This recipe is always a hit at parties. I combined my two favorite recipes--artichoke chili dip and hot spinach dip--into this one recipe.

Ingredients

  • cream cheese: 2 packages (8 ounce packages, softened)
  • mayonnaise: 0.5 cup
  • green Chilis: 1 can (4.5 ounce can, drained, chopped)
  • freshly grated Parmesan cheese: 1 cup
  • marinated artichoke hearts: 1 jar (12 ounce jar, chopped)
  • canned chopped jalapeno peppers: 0.25 cup (drained)
  • frozen chopped spinach: 1 box (10 ounce box, drained)

Metric Conversion

Stages of cooking

Veronica's Hot Spinach, Artichoke and Chile Dip Photo 21
Veronica's Hot Spinach, Artichoke and Chile Dip Photo 32
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  1. Preheat oven to 350 degrees F (175 degrees C).
    Veronica's Hot Spinach, Artichoke and Chile Dip Photo 2
  2. Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
    Veronica's Hot Spinach, Artichoke and Chile Dip Photo 3
  3. Bake in preheated oven until slightly browned, about 30 minutes. Molly
    Veronica's Hot Spinach, Artichoke and Chile Dip Photo 4

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