Baked Artichoke, Aioli & Spinach Dip

By nlhartman

Ingredients

• 8 oz. canned artichoke hearts, drained
• 1/2 c. sour cream
• 8 oz. cream cheese
• 2 jalapeno pepper, stemmed, seeded and diced
• 1 c. Parmesan cheese, grated
• 1/2 jar Garlic Aioli spread
• 4-6 oz. shredded spinach
• 2-4 cloves garlic, minced

Preparation

Step 1

Preheat oven to 325.
Place all ingredients in a food processor and puree until smooth.
Place in shallow ceramic baker or pie plate.
Bake for 30-45 minutes or until lightly grown on top.
Serve with tortilla chips, baggette bread or crackers.