Spicy spinach artichoke jalapeno dip {recipe}

I’m sharing one of my all time favorite dips that I just love bringing with me to parties, barbecues, and potlucks…or just when I’m home and feel like stuffing my face with something delicious. This dip is perfect when served with French bread or crackers, and it bakes up all warm and bubbly in the oven. This is a great time of year to make it to bring with you to your holiday parties. It’s super easy and quick to prepare, and most of the time I don’t even use measurements. Everything can be done by eyeballing the ingredients and you can change it up and add more or less or add your own twist.
The ingredients:
  • Ricotta cheese
  • Mozzarella cheese
  • Parmesan cheese
  • Artichoke hearts (canned or marinated)
  • fresh spinach
  • jalapenos
  • lemon
  • garlic
  • salt & pepper
*Please keep in mind I don’t really measure any of this- all measurements are approximate
Chop 2 or 3 cups of spinach and about 1- 1 1/2 cups artichoke. Dice 1 jalapeno & add to bowl along with 2 tsp minced garlic. Add about 1 Tbsp lemon juice and set aside.

In a large bowl, mix together 1- 1 1/2 cups ricotta, 1 cup mozzarella, and 1/2 cup parmesan cheese.

Add spinach & artichoke mixture to cheese mixture and stir until fully incorporated. Salt and pepper to taste, and feel free to add or change anything at this point if it’s not quite to your liking. Place in casserole dish, cover with foil, and bake for 20 minutes. Then remove foil and place under broiler for a minute or so to brown the top and get the cheese nice and bubbly. Serve hot with French bread (my favorite) or crackers.