jalapeno spinach artichoke dip
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Fast & easy appetizer.
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yield
8 serving(s)
prep time
15 Min
cook time
5 Min
method
Bake
Ingredients For jalapeno spinach artichoke dip
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1 tbls olive oil
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¼ c onion, chopped
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1 red bell pepper, diced
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2 jalapeno peppers, diced (remove the seeds and membrane to reduce the heat, if desired)
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4 cloves of garlic, chopped
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10 oz. frozen, chopped spinach, defrosted and drained
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14 oz. can artichoke hearts, drained and chopped
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8 oz. sour cream
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8 oz. cream cheese
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1½ c parmesan cheese, shredded
How To Make jalapeno spinach artichoke dip
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1Preheat oven to 450 degrees.
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2In a med saucepan heat olive oil over medium heat, add in onion, bell pepper, garlic and jalapeno and cook just until softened.
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3Stir 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.
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4Pour 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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Categories & Tags for Jalapeno Spinach Artichoke Dip:
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