Spinach Artichoke Jalapeno Dip
This highly flavorful dip goes well with bread cubes, especially sour dough. It also is great with crackers or crudite. Please note: Total time listed includes chill time.
Ingredients
- 1 clove garlic, toasted (see below)
- olive oil
- 1 8 ounce package cream cheese, softened
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1/2 pound frozen spinach, thawed and drained (press a little water from spinach, but do not make it too dry)
- 1 cup marinated artichoke hearts, chopped chunky
- 1 tablespoon chopped jalapeno peppers (canned is fine)
- 1/4 cup grated Parmesan cheese, or more to taste
- 1 tablespoon lemon juice
- salt and pepper, to taste
Instructions
To toast garlic:
- Chop the garlic.Over medium heat, cook garlic in a little olive oil, stirring frequently. Cook until lightly golden. This happens quickly. Do not overcook because the garlic will be bitter. Set aside.
For the Dip:
- In a large mixing bowl, mix cream cheese, sour cream, and mayonnaise until well blended.
- In food processor, pulse-blend spinach, artichoke hearts, and toasted garlic. Do not chop too fine. Add to cream cheese mixture and mix well.
- Fold jalapeno peppers, lemon juice, and Parmesan into above mixture. Add salt and pepper to taste.
- Cover bowl and chill dip for at least 1 hour to blend flavors. Serve with vegetables, crackers, or a variety of breads torn or cut into bite-sized chunks.
Notes
Recipe by Katie and Terri @ that's some good cookin'