Green Chile Spinach Artichoke Dip
- 10 oz frozen chopped spinach
- 14 oz artichoke hearts
- 8 oz cream cheese
- ½ cup sour cream
- ½ cup mayo
- ¼ cup 505SW Flame Roasted Green Chile
- 1 cup shredded Italian-blend cheese
- ¼ cup grated parmesan
- 2 tablespoons garlic paste
- Salt and pepper to taste
- Small baguette
- Spray oil
- Garlic salt with parsley (optional)
Start by cooking spinach per package directions, draining off any excess water if needed and chopping the artichokes. Preheat the oven to 350.
In a bowl, mix softened cream cheese, spinach, artichokes, sour cream, mayo, 505SW Flame Roasted Green Chile, Italian-blend cheese, parmesan cheese, garlic paste, salt and pepper. Mix well and add to a baking dish.
Top with an additional sprinkle of shredded Italian blend and bake for 30 minutes.
While dip is baking, slice the bread. Line a baking sheet with aluminum foil and place the baguette slices in a single layer. Spray with oil and sprinkle with garlic parsley salt on both sides. Once the dip comes out, let cool for about 10 minutes.
While the dip is cooling, place bread in the oven for a nice, toasty flavor. This takes about 7-10 minutes. Turning halfway through and making sure to keep a close eye so it does not burn.
Then, you’re ready to enjoy!