Thursday, July 17, 2014
Tex Mex Spinach Artichoke Dip
I love a classic spinach artichoke dip, but this one kicks it up baby and lets you know your alive!
Oh yeah delicious!!
You can almost trick yourself into thinking this dip is good for you with all the vegis in it :)
It is also very colorful.
Depending on your taste buds you can very the intensity of the heat you add into the ingredient.
If your a light weight and can't handle the spiciness of the peppers leave them out or don't add as many in as this recipe calls for.
I love a dip where there is not much to it but a few chops and stirring it all together, there is always something that needs to be done, gotta find time where we can right?!
Ok so this is what you need to gather for this dip:
10 oz Spinach, I used frozen (defrost and drain)
10os can artichokes, drained and chopped
1 Jalapeno, roasted and chopped
1 Plabano or Banana Pepper, roasted and chopped
1 Bell pepper, I used an orange one, roasted and chopped
2 8 oz packs softened cream cheese
1 cup sour cream
2 cups shredded mozzarella/parmazan cheese
1/4 Teaspoon pepper
4 cloves garlic, chopped
How to make the dip:
Start by preheating your oven and set to broil
Clean our the insides of your peppers, place on a baking sheet, rub with olive oil
Place in your oven and broil until blackened, about 5 minutes (make sure to keep an eye on them)
Remove and set aside
While your peppers are cooling a bit so you can handle them
Combine all your remaining ingredients reserving 1 cup of the mozzarella, parmazan combination
The skins on your peppers should easily peal off, chop your peppers and add to your cream cheese mixture, stir well
Place into a baking dish and top with the remaining cup of cheese
Bake at 350 degress for 40 minutes
Serve with tortilla chips