Hot Spinach Artichoke Dip Recipes
I make an artichoke and chile dip that I serve with tortilla chips. The recipe is adapted from an old cookbook called 365 Easy Mexican Recipes.
1 can (14 oz.)artichoke hearts, drained and rinsed. Chopped finely
1 small can (6 or 7 oz) chopped green chiles
one large or two small fresh hot chiles (to taste) finely chopped
1 cup mayonnaise
1 to 2 cups shredded 4-cheese Mexican variety (preshredded but not the one with spices added) You can also use a cheddar/Montery Jack mixture.
Butter a 9-inch pie pan, I use glass, or some other ovenproof casserole pan that is about 9 inches and preheat your oven to 400 degrees. Mix the artichokes, chiles, and mayo together. Add about 1 and 1/2 cups of the cheese, until you get the desired consistancy. Spread this into the buttered pan and sprinkle a little extra cheese on top. You can also add some sliced jalapeno rings (from a jar) on top if you like the heat. Bake 20 minutes and serve from the pan with tortilla chips or thin slices of toasted bread.
I got this recipe from Stacy's Pita Chips and it is honestly the best I've tasted, and my guests agreed. I'll be making it this weekend for sure. It goes great with Stacy's Pita Chips but the best part by far is you need dirty only one dish to make it. I've copied it from pitachips.com below:
Classic Spinach Artichoke Dip
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup cream cheese
1/4 cup grated Romano cheese
1/4 teaspoon garlic gloves, minced
Preheat oven to 375 degrees F. In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish. Bake until hot and bubbly, about 25 minutes. Serve hot, warm or cool with Stacy's.