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Veronica's Hot Spinach, Artichoke and Chile Dip Recipe

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This recipe for Veronica's Hot Spinach, Artichoke and Chile Dip is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (8 ounce) packages cream cheese, softened (can use Neufchatel, for less fat)
1/2 c. mayonnaise
1 (4.5 ounce) can chopped green chiles, drained (I love Hatch chiles, if you can find them)
1 c. freshly grated Parmesan cheese
1 (12 oz.) jar marinated artichoke hearts, drained and chopped
1/4 c. canned chopped jalapeno peppers, drained
1 (10 ounce) box frozen chopped spinach, thawed and drained
Directions:
Directions:
Preheat oven to 350 degrees F.

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. Bake in preheated oven until slightly browned, about 30 minutes.
Personal Notes:
Personal Notes:
My Book Club gave this hot dip a thumbs-up!

 

 

 

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