How to Make Veronica's Hot Spinach, Artichoke and Chile Dip - A Step-by-Step Guide

Veronica's Hot Spinach, Artichoke and Chile Dip is the ultimate appetizer for any gathering. This creamy, cheesy, and oh-so-delicious dip has become a staple at parties and get-togethers, and for good reason. Packed with flavor and a kick of heat, this dip will have everyone coming back for seconds (and maybe even thirds!). Whether you're hosting a game day party, having friends over for a casual dinner, or simply looking for a tasty snack, Veronica's Hot Spinach, Artichoke and Chile Dip is s...

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Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup mayonnaise
  • 1 (4.5 ounce) can chopped green chiles, drained
  • 1 cup freshly grated Parmesan cheese
  • 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
  • ¼ cup canned chopped jalapeno peppers, drained
  • 1 (10 ounce) box frozen chopped spinach, thawed and drained

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 10
  • Yield: 10 servings

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
  • Bake in preheated oven until slightly browned, about 30 minutes.
  • Nutrition

    314 cal.

    • Total Fat: 29g
    • Saturated Fat: 13g
    • Cholesterol: 61mg
    • Sodium: 682mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 9g
    • Vitamin C: 18mg
    • Calcium: 164mg
    • Iron: 1mg
    • Potassium: 193mg