Jalapeno Artichoke Dip (Fondue) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Rich and delicious with a perfect amount of kick! Add more or less jalapenos depending on how much heat you and your crowd can take! Best served with tortillas, bagel/pita chips or raw veggies. This is not a low fat food but it will go so fast your friends will barely notice! If you want to be a little easier on the waist line, you can substitute low fat Mayo and Cream Cheese for the regular brands - it will still be yummy! Enjoy, Chickalicious from NYC Ingredients:
7 ounces jalapenos (well drained and de-seeded) or 7 ounces diced chilies (well drained and de-seeded) |
1 (12 -14 ounce) can water-packed artichoke hearts (well drained and separated) |
8 ounces mozzarella cheese |
8 ounces cream cheese |
8 ounces hellmann's mayonnaise |
10 ounces frozen spinach, thawed and well drained (squeeze out all water) (optional) |
salt (optional) |
pepper (optional) |
Directions:
1. Microwave cream cheese in microwave until softened.
2. In a medium pyrex bowl, mix cream cheese with grated mozzarella cheese and mayo.
3. Add in drained and separated artichoke hearts.
4. Lastly add in diced chiles. Fold in all ingredients taking care not to break up artichokes too much.
5. Cover with aluminum foil and bake for 30 minutes at 300-350 degrees F.
6. Remove foil and broil the dish until the top layer is browned and bubbling.
7. Serve immediately with sides.
8. Note: When the dish cools it will congeal. Simply put in microwave for a few seconds and stir. It will return to proper consistency.
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