Rebel Rouser Spinach Artichoke Dip

Danny Beason's Note:

Presented By: Missy Kennedy

• Total Time: 1 hrs 5 mins
• Prep Time: 30 mins
• Cook Time: 35 mins

Ingredients:

Servings: 10

• 4 (6 ounce) jars marinated artichoke hearts , drained (save marinade)
• 1 (32 ounce) bag frozen chopped spinach , very well drained
• 1 cup light sour cream
• 1 cup light cream cheese
• 1 cup fat-free half-and-half
• 2 cups shredded jalapeno pepper cheese
• 1 cup shredded mozzarella cheese
• 2 (6 ounce) containers mixed cheeses (parmesan, asiago,and romano)
• 3 cloves garlic
• 1 teaspoon cayenne pepper (optional)
• salt
• pepper

Directions:

1. In a large bowl mix hot pepper cheese- mozzarella cheese and 1 container of the blended cheeses.
2. In a processor add drained artichoke hearts, cream cheese, garlic, cayenne pepper.
3. Blend together, add to cheeses.
4. Then put drained spinach in processor.
5. Add sour cream, half and half and artichoke marinade.
6. Blend together, add to cheese and artichoke mixture.
7. Mix well; put into greased pan and top with remaining blended cheese.
8. Bake at 350 for 35- 40 minutes till hot and bubbly.
9. Serve with chips/ Make into great chicken pasta dinner/ or even quesadillas.