Of the many dips I like to make, this one always hits the spot, even though I have not made it in some time. When I did recently during Mardi Gras, many friends and family asked for the recipe. Yeah, it’s a repeat as I told you then, it’s already on my blog…. meaning, you can find it if you do the search thingy either by typing in the name or an ingredient in the search bar or even if you go to the trouble and look it up under ‘Mexican Dips’, at my ‘Recipe Index’ page.
Okay. I know that is a lot to ask. I know you will not do it. I know you will continue to hound me until I give it up so here it is……again. Enjoy!
Artichoke, Chiles & Spinach Dip
a Mexican remake of spinach dip
2 -8 ounce packages cream cheese -softened
1/2 cup mayonnaise
1 -10 ounce box frozen chopped spinach -thawed and squeezed dry
2 tablespoons minced onion
2 cloves garlic -minced
1/4 cup canned chopped jalapeno peppers -drained
1/4 teaspoon celery salt
1 cup freshly grated Parmesan cheese
1 -12 ounce jar marinated artichoke hearts -drained and chopped
2 tablespoons chopped pimento
1 -4.5 ounce can chopped green chiles -drained
1/2 cup Mexican cheese blend
Preheat oven to 350 degrees F.
In a large bowl, mix the cream cheese and mayonnaise together. Stir in the spinach really well. Stir in the next five ingredients and fold in the remaining three.
Spoon mixture into an oblong baking dish,top with the Mexican cheese and bake for about 30 minutes or until slightly browned on top.
Serve with your favorite chips.
See also Kicking Chicken and Artichoke Dip