Serving Size : 10 - 20 as a dip or appetizer
Preparation Time : 15 minutes
Total Cooking time: 30 minutes
This party dip, quite frankly, is a perennial crowd pleaser, with the delicious buttery decadence of artichoke hearts paired with cream cheese and the sharpness of shredded parmesan cheese, the bite of garlic, and just enough spicy kick from the jalapenos to remind your taste buds that Yes, they are indeed still alive and awake. Served with rusk crackers or alongside toasted sourdough rounds or bagel chips, be prepared to watch it disappear.
| Amount | Measure | Ingredients
|
| 1 | 16 oz pkg | cream cheese, softened |
| 8 | 0z | sour cream |
| 2 | cups | fresh grated parmesan cheese |
| 1 | cup | fresh mozzarella (pearlini works the best available at specialty shops like Trader Joes) |
| 1 | 4 oz can | diced jalapenos (or 1 small fresh jalapeno, seeded and chopped fine plus 1 4oz can diced green chilies) |
| 1 | 16 oz jar | artichoke hearts drained and chopped coarsely |
| 1 | 10 oz pkg | chopped frozen spinach |
| 1 | tbsp | chopped garlic |
| 1 | tsp | green Tobasco |
| | salt and pepper to taste |
To prepare:
Blend together cream cheese, sour cream, 1-½ cups parmesan cheese, mozzarella, peppers, artichoke hearts, spinach and garlic in a large bowl until well mixed, season with Tabasco and salt and pepper, then transfer to a 9" casserole pan, top with remaining cheese and bake in 425 degree oven for 30 minutes, serve with crackers, bagel chips, or sourdough bread.
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