Behind the Recipes
Hot Artichoke-Spinach & Chile Dip by Personal Chef Debby Poe
Makes 6-8 servings
INGREDIENTS:
1 cup of marinated artichoke hearts
1 1/2 cups Best Food mayonnaise
1 cup shredded parmesan-regianno cheese
1 cup frozen spinach, thawed, completely drained and finely chopped
5 oz. can of Ortega diced green chile peppers (La Victoria is fine as well)
A dash of tabasco Sauce
PREPARATION:
1. Pre-Heat Oven to 350° F. Drain artichoke hearts well in colander, and then process in food processor until smooth, (but not pasty).
2. Place processed artichokes into a medium bowl; add the mayonnaise, the parmesan cheese, the diced chile peppers and the spinach. Add dash or two of tabasco. Mix by hand until well blended.
3. Find a small-medium ovenproof casserole dish or bowl. Spray with vegetable oil. Add mixture & bake in center rack at 350° for about 35-40 minutes or until the top is golden and the center is hot. You can test the center by sticking a sharp/thin knife. If the center is really hot, then it's ready.
*NOTE: If the top of the dip is golden but the center is not hot yet, place foil over top to prevent burning and continue cooking until center of dip is hot. Serve immediately with your favorite tortilla chips and/or veggies, or simply double the recipe for a larger crowd.
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