Parmesan Artichoke Dip
Created by racrgal on October 14, 2011
- Servings: 10
- Prep Time: 10m
- Cook Time: 15m
- Recipe #520
Ingredients
- 20 ounces artichoke hearts (water packed, chopped)
- 2 cups reduced-fat mayonnaise (do not substitute salad dressing)
- 1 package (10 ounce) frozen spinach
- 1 tablespoon jalapeno, diced
- 1 can (8 ounce) green chilies, chopped
- 8 ounces parmesan cheese, grated (fresh)
How to Make
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Step 1: Cook spinach as directed on package. Drain and squeeze out as much water as possible.
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Step 2: Mix all ingredients together in an oven safe serving dish or put all ingredients in small crock pot.
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Step 3: Bake at 350 degrees for about 15 minutes. Time will vary due to your oven and the chopped size of the artichoke hearts. Test to see if dip is hot in the center and cheese is melted.
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Step 4: Alternate cooking method. Place dish in microwave and cook 3 minutes at a time until hot and cheese is melted.
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Step 5: Crock pot cooking method. Place all ingredients in crock pot. Cook on high for 1 hour then turn to low for serving. Do not allow this to cook all day. It will separate and the artichokes will overcook.
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Step 6: Serve with your choice of dippers. Crackers, tortilla chips, corn chips or toast points all make great dippers.
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Step 7: Before baking the dip you can also spread this on French bread, broil and serve as crostini.