Wednesday, October 6, 2010

Jalapeno Artichoke Spinach Dip

Spinach dip is one of K's favorite treats. 

He often orders it when we go to restaurant, and a few years ago found a killer recipe for spinach dip that uses lots of great cheeses and artichoke heart. He doesn't make it all that often, which is good for my waistline,but when he does -- yum!!! 

We love eating spin dip on a french baguette, on pita chips, and even on a nice ciabatta bread or apple slices. We've tried lots of different add ins -- jalapenos, fresh crab, shrimp, and more!

Our version today has great kick, due in large part of our still existing supply of jalapenos!

Jalapeno Artichoke Spinach Dip

4 tsp minced garlic
1 10 ounce package frozen spinach, chopped
7 oz chopped marinated artichoke hearts
10 ounce prepared alfredo sauce
1 cup shredded mozzarella cheese
1 cup freshly grated parmesan cheese
8 ounces softened cream cheese
1-2 jalapenos diced

Preheat oven to 350 degrees. Mix all ingredients together. Spread in a greased 8 x 8 baking dish. Cover and bake for 30 minutes or until cheese is melted and bubbly. Serve with a toasted, sliced French baguette.

The original recipe calls for roasting the garlic, which certainly adds flavor, but I typically cheat and use minced garlic in my recipes. If you want to try the roasted garlic, I encourage you to do so by looking at Jackie's Spin Dip here.

In the meantime, chop, cook and ENJOY!

Oh, and by the way, I'm linking this to my very own Friday Potluck!


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