Parmesan Artichoke Dip
Ready In: 25 mins
Serves: 10
Yields: 10
Ingredients
- 20 ounces artichoke hearts, water packed, chopped
- 2 cups low-fat mayonnaise
- 1 (10 ounce) package frozen spinach
- 1 tablespoon jalapeno, chopped
- 1 (8 ounce) can green chilies, chopped
- 8 ounces parmesan cheese, fresh grated
Directions
- Cook spinach as directed on package.
- Squeeze out as much water as possible.
- Mix all ingredients together in an oven safe serving dish.
- Bake at 350 for about 15 minutes. Test to see if dip is hot in the center and cheese is melted.
- This can also me microwaved (3 minutes at a time until hot) OR cooked in a small crock pot for about two hours.
- The crock pot is my preference as the dip stays hot while serving.
- Serve with your choice of dippers.
- Leftovers, if there are any, are great on a baked potato.
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