Veronica's Hot Spinach, Artichoke and Chile Dip
"This recipe is always a hit at parties. I combined my two favorite recipes--artichoke chili dip and hot spinach dip--into this one recipe."
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup mayonnaise
- 2 (8 ounce) packages cream cheese softened
- 1 cup freshly grated parmesan cheese
- 1 (4.5 ounce) can chopped green chiles drained
- 1 (12 ounce) jar marinated artichoke hearts drained and chopped
- 1/4 cup canned chopped jalapeno peppers drained
- 1 (10 ounce) box frozen chopped spinach thawed and drained
- Carbohydrate 1.42600000086226 g
- Cholesterol 13.0000000035505 mg
- Fat 6.80900000333744 g
- Fiber 0.0120000001889581 g
- Protein 3.91800000006087 g
- Saturated Fat 2.33010000050721 g
- Serving Size 1 1 serving (22g)
- Sodium 248.540000080849 mg
- Sugar 1.4140000006733 g
- Trans Fat 3.52410000283023 g
- Calories 83 calories
Directions Preheat oven to 350 degrees F (175 degrees C). Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish. Bake in preheated oven until slightly browned, about 30 minutes.
