Name: Veronica's Hot Spinach, Artichoke and Chile Dip recipe
Ingredients: 2 (8 ounce) packages cream cheese, softened;½ cup mayonnaise;1 (4.5 ounce) can chopped green chiles, drained;1 cup freshly grated Parmesan cheese;1 (12 ounce) jar marinated artichoke hearts, drained and chopped;¼ cup canned chopped jalapeno peppers, drained;1 (10 ounce) box frozen chopped spinach, thawed and drained

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Ingredients

2 (8 ounce) packages cream cheese, softened ½ cup mayonnaise 1 (4.5 ounce) can chopped green chiles, drained 1 cup freshly grated Parmesan cheese 1 (12 ounce) jar marinated artichoke hearts, drained and chopped ¼ cup canned chopped jalapeno peppers, drained 1 (10 ounce) box frozen chopped spinach, thawed and drained

Nutrition Info

314.2 calories carbohydrate: 7.8 g cholesterol: 60.5 mg fat: 28.8 g fiber: 2.4 g protein: 9 g saturatedFat: 12.5 g servingSize: - sodium: 681.9 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C).
Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
Bake in preheated oven until slightly browned, about 30 minutes.

Recipe Yield

10 servings

Recipe Note

This recipe is always a hit at parties. I combined my two favorite recipes--artichoke chili dip and hot spinach dip--into this one recipe.

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