Ingredients
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10 ounces chopped spinach, thawed and drained well
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14 ounces artichoke hearts, drained and chopped
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1 small onion, chopped
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1 cup mayonnaise
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8 ounces cream cheese
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6 ounces queso fresco (queso melting cheese)
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1 teaspoon crushed red pepper flakes (or 1 tablespoon chopped jalapeno)
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1 teaspoon garlic powder
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1/2 teaspoon black pepper
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6 slices bacon, cooked crisp and crumbled
Instructions
- OVEN: Preheat oven to 350°F Combine all ingredients and bake in an ovenproof casserole dish for 25-30 minutes until bubbly.
- MICROWAVE: Combine all ingredients except bacon in microwaveable bowl. Microwave on high for 2 minutes then stir well. Repeat this step 3 more times or until cheese is completely melted and mixture is well blended. Stir in the crumbled bacon during the final heating or sprinkle on top.
- BREAD BOWL: Heat as directed for microwave till dip is warm. Place dip into the center of a hollowed out bread loaf. Bake at 350F for 20 minutes.