Chunky Artichoke, Spinach, and Jalapeño Dip
From Chungah Rhee, Damn Delicious: 100 Super Easy, Super Fast Recipes [1]
Notes
Greek yogurt can be substituted for the mayonnaise for a "lighter" version.
Ingredients
- Nonstick cooking spray
1 (8-ounce) package cream cheese, at room temperature
1/4 cup mayonnaise
1/4 cup sour cream
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 (14-ounce) can artichoke hearts, drained and chopped
1 (4-ounce) can diced jalapeño chiles
3 cups loosely packed baby spinach, chopped
1 cup shredded mozzarella cheese, divided
1/4 cup crumbled feta or goat cheese
1/4 cup freshly grated parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives, for garnish, optional
Directions
- Preheat the oven to 375°F. Lightly oil a 9-inch baking dish, or coat it with nonstick spray.
- In a large bowl, mix together the cream cheese, mayonnaise, sour cream, garlic powder, and onion powder. Stir in the artichoke hearts, jalapeños, spinach, 1/2 cup of the mozzarella, the feta, and parmesan; season with salt and pepper to taste.
- Evenly spread the cream cheese mixture into the prepared baking dish; sprinkle with the remaining 1/2 cup mozzarella.
- Bake until the dip is bubbly and golden, 15 to 20 minutes.
- Serve immediately, garnished with the chives, if desired.
Information
- Category
- Dips, Appetizers
- Cuisine
- North American
- Yield
- 8 servings
- Total Time
- 29 minutes, 59 seconds
Nutrition
- Calories per serving
- 258 per serving