Once a classic, always a classic...but don't let the spice scare you. Spinach and Artichoke dips are just one of those things that are normally at all get togethers, prepackaged or homemade and lets face it, it's also one of the simplest recipes to throw together in a hurry... but what if you heated it up a bit, and I don't mean in the oven?
Always wanting to kick things up a notch, I created this spicy spin on the traditional Spinach and Artichoke dip that we devoured. The original flavors of the veggies and cheese are still there but their tastes are heightened with the jalapenos. This actually isn't too spicy of a dish (unless you go above and beyond the recipe doubling the jalapenos... to which, I salute you), but instead the jalapenos add a little more heat to each bite. For us, this is the only way to have this dip anymore, all others just fail in taste comparison.
So as I said, don't let the spicy scare you... this is a must try for your next party.
Warm and Spicy Spinach and Artichoke Dip
Recipe and photos by A Healthy Jalapeno
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package fresh spinach, chopped
2 jalapenos, finely chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
2 1/2 cups shredded Monterey Jack cheese
Salt and pepper to taste
Small Country Hearth bread bowl
Preheat oven to 350 degrees. Lightly grease a 1 quart baking dish.
In a medium bowl, mix together artichoke hearts, spinach, jalapenos, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.
In the meantime, I took a small Country Hearth bread bowl and cut the loaf into squared off pieces and threw it them on a baking sheet directly after the dip comes out out of the oven and toast until they start to brown.
Now you have nice crunchy warm bread to scoop your Spinach and Artichoke dip up with. Genius, I know lol.