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.