Tuesday, August 30, 2016

Hot Spinach, Artichoke and Chile Dip - Ah-Mazing!

I have just one word to describe today's awesome tried and true dip recipe... 

If you are looking for the best Spinach and Artichoke dip - look no further! This quick and easy dip has the perfect amount of zest, zing and heat and beats all other Spinach and Artichoke dips I have tried to date. It's even better than all the restaurants I have tried over the years. Make this dip! Your family and friends will thank you.

Today's recipe was shared by our friend, David. He served this dip during a visit to watch the Bronco's pre-season game last weekend. Honestly, I could have eaten the whole baking dish, THE WHOLE DISH!! It was that good. So so good.  

Because I always give credit where credit is due - a big thanks to David for sharing! And a big thank you to Veronica, who shared her awesome dip on allrecipes.com, where David snagged the recipe. Oh, and I must thank my friend Kristal too, for being my hand model in the photo above. I have no shame. When there is a recipe that is too good not to share, I will bust out my phone or camera and snap a few photos. I may even ask you to model for me.

Hot Spinach, Artichoke and Chile Dip

Recipe by Wrightwood Girl, "Veronica's Hot Spinach, Artichoke and Chile Dip" found on allrecipes.com

  • 2 blocks of cream cheese (8 ounces each), softened to room temperature
  • 1/2 cup mayonnaise (Hellman's or similar) 
  • 1 cup fresh grated or shaved Parmesan cheese 
  • 1 (4.5 ounce) can chopped green chilies, drained
  • 1/4 cup canned chopped jalapeno peppers, drained
  • 1 (12 ounce) jar marinated artichoke hearts, drained well and chopped, tough pieces removed
  • 1 (10 ounce) box frozen chopped spinach, thawed and drained well (it's important to drain as much liquid as possible)

Preheat oven to 350 degrees F

In a large bowl add cream cheese and mayonnaise and cream/mix until smooth. Next add remaining ingredients, mix until well blended. Pour dip into baking dish and bake on middle rack of oven for approximately 30 minutes, until dip starts to bubble and begins to turn a light golden brown. Serve warm with pita chips, freshly sliced baguette, tortilla chips or your favorite crackers. Enjoy!

For easy mixing, make sure your cream cheese is at room temperature - place on counter 15 to 20 minutes before using.

You can use fresh jalapenos.

To control the heat/spiciness, use less or more jalapenos.

Love garlic? Add a clove, minced.  

Thanks so much for stopping by!


Elianny Fernandez said...

Can't wait to try this for a coming women's fellowship at my home! Yummy.Thanks for sharing!

Vintage Kitty said...

I really need to stop looking at food blogs late at night. This certainly does look ah-mazing and now I'm starving!!!!

Anonymous said...

Can I substitute Greek yogurt for the mayo??