March 24, 2010

Best Spinach Artichoke Dip Ever

I shared this on another blog, but I have to share this with everyone here. My Sister-in-Law introduced my family to recipe and it's been a go-to dish ever since. I prefer this to any dip you'll have in a restaurant hands down. Why? Because it's not just your average, creamy dip. It's cheesy, creamy, and packed full of spice and flavor!

It seems that in our 4.5 years of marriage, one of the few traditions we've actually created is to have this dip every General Conference! (Or as close to it as possible!)


1 (8 oz.) package Cream Cheese
1/2 cup Mayonnaise
1/2 cup finely chopped Roasted Red Peppers
3/4 cup shredded Parmesan Cheese
3/4 cup grated Pepper Jack Cheese (I use Tillamook as it's so moist)
1 box frozen chopped Spinach (thawed and strained)
1 large can Artichoke Hearts (drained and finely chopped)
1/3 cup finely chopped Onion
2-3 finely chopped pickled JalapeƱos (Optional, Add more or less to taste.)
1. Blend together Cream Cheese, Mayonnaise, and other Cheeses until smooth.
2. Stir in all the other ingredients. Place in casserole dish.
3. Bake 20-25 minutes at 350°F (or until lightly browned).
4. Serve with Tortilla chips, toasted breads, pita chips, or vegetables.


Steph said...

Sounds yummy! Good thing general conference is so close. I might just have to whip this baby up!