TEX-MEX SPINACH AND ARTICHOKE DIP
Spinach and artichoke dip with a little heat! Roasted poblano’s and jalapeños add spice
that’s tamed by lots of lusciously creamy cheese!
– Sour Cream
– Black Peppe
– Minced Garlic
– Canned Artichokes
– Frozen Spinach
– Cream Cheese
– Mozzarella Cheese
– Parmesan Cheese
Preheat broiler. On a foiled lined baking sheet, broil poblano and jalapeno for about 5-7 minutes or until skin has blackened.
Combine sour cream through cream cheese in a bowl, stirring until combined.
Remove peppers from the bag. Peel and discard skin.
Bake for 30 minutes or until bubbly. Preheat broiler and broil dip for 3 minutes or until top is lightly browned.
Making dip recipes is always a fun thing to do around here, but football games and tailgating give me more excuses to whip up a batch of delicious dip and break out our favorite chips and hard bread.
Give this recipe a try! Tap the link below for the full recipe details.
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