Hot Spinach Artichoke &.Spinach Dip/Pic

[Roxy15]

This is one of our favorite dips to order at a restaurant so I decided to make it at home and it turned out better than any restaurant that we have ordered it at.  We like spicy food, so if you don't want it so hot, use less jalapenos.  This is great game time dip and easy to make.  You can make this ahead of time/refrigerate it and bake it when needed.

 

Hot Spinach Artichoke & Chile Dip:

 

2 Blocks Philadelphia Cream Cheese-(8-ozs. Each)/Softened To Room Temperature

***I Placed Them On The Counter For 20 Minutes/Softening The Cream Cheese Makes It Easier To Mix

 

1/2 Cup Kraft Real Mayonnaise

***Make Sure You Use Real Mayonnaise!

 

1 Cup Fresh Grated Or Shaved Parmesan Cheese

 ***Used Kraft Finely Shredded Cheese In A Package

 

1-(7-oz.)-Can Ortega Fire Roasted Diced Green Chiles

 

1-(12-oz.)-Can La Costena Sliced Jalapenos/I Diced Them

 

2-(6.5-oz.)-Jars Mezzeta Marinated Artichoke Hearts, Drained Well & Chopped/Toughed Pieces Removed

 

1-(10-oz.)-Bag Frozen Sunny Select Chopped Spinach, Drained Well-(It's Very Important To Have It Drained Well/I Put A Colander Over A Bowl/Put The Spinach In It & Squeezed The Moisture Out Of It

 

In a large bowl, add softened cream cheese, real mayonnaise/cream mixture and mix until smooth.

 

Next, add remaining ingredients; mix until well blended.

 

Preheat oven to 350 degrees.

 

Pour dip into baking dish and bake on middle rack of preheated 350 degree oven for approximately 30 minutes or until dip starts to bubble and begins to turn a light golden brown.

 

Serve warm with your choice of chips/freshly sliced baguettes, cheese and crackers.

 

 

[I AM FOOT FOOT]

Giving this a try this weekend ,snowed in fat city