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Wednesday, July 25, 2012

Hot Spinach, Artichoke and Chile Dip

This was truly divine! (and can be lightened up very easily by your choice of cream cheese and trading mayo for Greek yogurt or Fat free sour cream) Even our 5 year old, spice hating, uber picky princess loved it!!  It is originally found at www.allrecipes.com and this picture belongs to allrecipes. (sorry we ate it way to fast to get a picture) You can go to the original recipe HERE (MY NOTES* the chokes we used were just in water because we tend to not like the marinated and had to use powdered cheese because it is what we had on hand.  I am sure it would have been better with fresh Parm if it is even possible to get better LOL! Oh and I just threw the whole chokes in the mixer and it chopped them just fine)

Hot Spinach, Artichoke and Chile Dip

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 (4.5 ounce) can chopped green chiles, drained
  • 1 cup freshly grated Parmesan cheese
  • 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
  • 1/4 cup canned chopped jalapeno peppers, drained
  • 1 (10 ounce) box frozen chopped spinach, thawed and drained


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
  3. Bake in preheated oven until slightly browned, about 30 minutes.

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