I am sure you have all tried this dish at some point in your life. It is one of my favorite dips with bruscetta or chips so I usually order it when it is my turn to pick an appetizer. I have tried some incredible versions of this dip at several restaurants but this recipe is my favorite yet. Which is surprising considering where I tasted it first ... HEB. Yep, I got this decedent mouthful at a tasting stand in my local grocery store. I grabbed the sample and kept walking because the boys were trying to grab as many little plastic cups from the stand as possible. I took one bite, stopped, and went back to ask the woman how to make it. She handed me a little recipe card and off I went to buy everything right then. That may not seem like a big deal but for me it means backtracking down four different aisles to get the ingredients I need while my boys fight with their seat belts and each other as I race the clock to get out of the store before my patience runs out. It is rich and salty with a deep, complex flavor from the artichoke tapenade.
Start-to-Finish: 30 minutes
Recipe By: HEB Showtime Recipes
1 (10-oz) jar artichoke tapenade (can substitute artichoke hearts, finely chopped)
6 - 8 oz fresh spinach (can substitute frozen chopped spinach)
1 (16-oz) pkg cream cheese, softened
1 small can chopped green chilies
1/2 cup mayonnaise
1 tsp chopped garlic in oil, drained
1 cup shredded monterey jack or pepper jack cheese
1. For fresh spinach, chop and set aside. For frozen spinach, let thaw; then squeeze to remove excess moisture.
2. Heat oven to 375°F.
3. Coat a baking dish or pie pan with non-stick spray.
4. In a large mixing bowl combine cream cheese, green chilies, mayonnaise, and garlic.
5. Stir in artichoke tapendade, spinach, and cheese.
6. Transfer mixture to prepared baking dish.
7. Bake for 20 minutes or until hot and bubbly.
8. Serve with chips.