Saturday, June 5, 2010
I don't even care about dinner if there is an appetizer. Forget it! Dinner is second fiddle. It may smell good but holds no appeal to me. Dessert either. But that's another story all together.
The first time I had this dip was at the Elephant Bar in Santa Barbara CA. The waitress recommended it. I wasn't sure about it. It really didn't look appetizing. But she insisted. In fact she told my husband if we didn't like it that it would be free. It was great. Cheesy and warm and gooey.
My version is a little different. It is just as cheesy and just as gooey but has a subtle hint of spice. I have one version that is spicy. You can search it in my index of recipes. But tonight is the original version. I serve with tortilla chips but equally good with bread or pita chips.
Jalapeno Spinach and Artichoke Dip
1 cube cream cheese (regular please…reduced fat just doesn’t work as well)
Leave out on the counter for a couple hours to soften first
1 cup mayo (never tried with reduced fat-let me know if you do and again I do not measure-I just spoon it in)
1 cup fresh grated Parmesan cheese (again I dont measure but its about a handful or so)
1 small can Ortega chilis-juice and all
1 box spinach, defrosted and drained in a kitchen towel (you cant imagine how much water you will squeeze out of that spinach) chop it up. I forgot this time and really it is necessary
1 can artichoke hearts drained quartered
Mix cream cheese up to soften, add mayo, then chilis, cheese, spinach and artichokes. Mix well. Place in a baking dish.
Cover with ½ cup of Mexican Cheese (I don’t measure I just cover it)
Bake for 30 minutes at 350
This dip could be made in the crock pot if you are crunched for time (or just dont want the oven on...) Set it on low!
at 8:00 AM