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Artichoke Spinach Dip/Pic

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This is one of my favorite dips to make.  I don’t keep track of the recipes I have posted, so if there are duplicates, I am sorry!  I also don’t make all of the recipes I post!  I try and let you know if I have made them or not, but, sometimes I forget!


Spinach Artichoke Dip:


2-(8-oz.)-Blocks Philadelphia Cream Cheese, Softened To Room Temperature
1/2 Cup Kraft Real Mayonnaise
1 Cup Fresh Grated Or Shaved Parmesan Cheese
***I Use Kraft Finely Shredded Cheese In A Package
1-(7-oz.)-Can Ortega Fire Roasted Diced Green Chilies
1-(12-oz.)-Can La Costena Sliced Jalapeños-(I Dice Them)
2-(6.5-oz.)-Jars Mezzeta Marinated Artichoke Hearts, Drained Well, Tough Pieces Removed
& Chopped
1-(10-oz.)-Bag Frozen Sunny Select Chopped Spinach, Drained Well
***Put A Colander Over A Bowl/Put Spinach In It & Squeeze 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.


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


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




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