Veronica's Hot Spinach, Artichoke and Chile Dip Best Dishes

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Veronica's Hot Spinach, Artichoke and Chile Dip

"This recipe is continually a success at parties. I mixed my two favored recipes--artichoke chili dip and hot spinach dip--into this one recipe."

Ingredients :

2 (8 ounce) applications cream cheese, softened
half of cup mayonnaise
1 (four.Five ounce) can chopped inexperienced chiles, drained
1 cup freshly grated Parmesan cheese
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1/4 cup canned chopped jalapeno peppers, tired
1 (10 ounce) box frozen chopped spinach, thawed and drained

Instructions :

Prep : 10M	Cook : 10M	Ready in : 40M

Preheat oven to 350 ranges F (175 stages C).
Mix together the cream cheese and mayonnaise in a bowl till easy. Stir inside the inexperienced chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
Bake in preheated oven till barely browned, approximately half-hour.

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, cook dinner it frivolously, and make clean-up less difficult.

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