Southwest Artichoke Dip Recipe
hatch green chiles, spinach and artichoke dip served with pita and sliced baguette
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Ingredients
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Dip
Serving
Method
Dip Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) to prepare for baking the dip.
- 2
Mix Ingredients
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well combined.
- 3
Add Vegetables
Stir in the canned artichoke hearts, diced hatch green chiles, and chopped spinach into the cream cheese mixture.
- 4
Season the Dip
Add garlic powder, onion powder, salt, and black pepper to the mixture. Stir until all ingredients are evenly distributed.
- 5
Add Cheese
Fold in the shredded Monterey Jack cheese until evenly mixed.
- 6
Transfer to Baking Dish
Transfer the mixture into a greased baking dish, spreading it out evenly.
- 7
Bake the Dip
Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and golden brown on top.
- 8
Cool and Serve
Remove from the oven and allow to cool for a few minutes before serving.
Serving Preparation
- 9
Prepare Pita and Baguette
While the dip is baking, slice the pita bread and baguette into desired serving sizes.
- 10
Arrange for Serving
Place the sliced pita and baguette on a serving platter next to the baked artichoke dip.