Justin’s brother Chad makes a spectacular Spinach Artichoke Dip that has been on our minds a lot lately (I think it’s all the spinach I’ve been sneaking into our diet so our taste buds are craving it)! I’ve been sick the last couple days and this dip is one of the few things that has sounded good (I am a strange breed)! We just sat around the bowl as a family and devoured it with tortilla chips, Mmm!Ingredients
1 (13 ounce) can artichoke hearts, drained and chopped
1 (6 ounce) package frozen chopped spinach, thawed and drained
3 tablespoons diced jalapenos
1 cup mayonnaise
1 cup grated Parmesan cheese
2 1/2 cups shredded Monterey Jack cheese
Directions
Preheat oven to 350 degrees F. Lightly grease a 1 quart baking dish. In a medium bowl, mix all ingredients together. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese. Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.
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