jalapeno spinach artichoke dip

Name: Jalapeno Spinach Artichoke Dip
Prep time: 15 min
Cook time: 5 min
Yield: 8
Cuisine: American
Ingredients: - 1 tbls olive oil; - ¼ c onion, chopped; - 1 red bell pepper, diced; - 2 jalapeno peppers, diced (remove the seeds and membrane to reduce the heat, if desired); - 4 cloves of garlic, chopped; - 10 oz. frozen, chopped spinach, defrosted and drained; - 14 oz. can artichoke hearts, drained and chopped; - 8 oz. sour cream; - 8 oz. cream cheese; - 1½ c parmesan cheese, shredded

6 Pinches

Theresa Sandoval

Arvada, CO

Updated on Dec 13, 2015

Fast & easy appetizer.

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prep time 15 Min

cook time 5 Min

method Bake

yield 8 serving(s)

Ingredients

- 1 tbls olive oil
- ¼ c onion, chopped
- 1 red bell pepper, diced
- 2 jalapeno peppers, diced (remove the seeds and membrane to reduce the heat, if desired)
- 4 cloves of garlic, chopped
- 10 oz. frozen, chopped spinach, defrosted and drained
- 14 oz. can artichoke hearts, drained and chopped
- 8 oz. sour cream
- 8 oz. cream cheese
- 1½ c parmesan cheese, shredded

How To Make jalapeno spinach artichoke dip

Step 1

Preheat oven to 450 degrees.

Step 2

In a med saucepan heat olive oil over medium heat, add in onion, bell pepper, garlic and jalapeno and cook just until softened.
Step 3

Stir in cream cheese and sour cream and continue to stir until melted and smooth add in spinach, artichokes and 1 cup of Parmesan cheese. season with salt and pepper to taste. Season with salt and pepper to taste.
Step 4

Pour dip into a greased 9 inch pie plate or casserole dish and spread into an even layer top with remaining ½ c Parmesan cheese place into oven and cook for 5 min or until cheese is melted and bubbly. Serve with crackers, bagel chips, pita chips or carrot and celery sticks.
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