Warm Artichoke Dip
Warm Artichoke Dip
Ingredients
- 1 package (250 g) cream cheese, softened
- ¼ cup (60 ml) mayonnaise
- 1 can (6 oz/170 ml) oil-packed artichoke hearts, drained
- 1 cup (100 g) mozzarella cheese, grated
- ½ cup (15 g) baby spinach
- 1 green onion, chopped
- 1 jalapeño pepper, seeded and finely chopped
- Tabasco-style sauce, to taste
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a food processor, combine the cream cheese and mayonnaise until smooth. Add the remaining ingredients and pulse a few seconds at a time until the mixture has a crumbly texture. Use a spatula to scrape down the sides of the food processor as needed.
- Spread the dip out in an ovenproof serving dish with a 2-cup (500 ml) capacity. Bake for 10 minutes. Finish off under the broiler for 2 minutes or until browned.
- Serve immediately with raw vegetables, crackers or chips, if desired.
Warm Artichoke Dip