Camelback Inn's Spinach, Artichoke, And Poblano Dip
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 30-60 minutes
Ingredients:
10 ounces cream cheese, softened
3/4 cup heavy cream
3 tablespoons prepared horseradish
1/2 cup artichoke hearts, drained (half quartered, and half chopped)
1/2 cup green chiles, diced and drained
2/3 cup scallions, chopped
1 1/8 cup Parmesan cheese, grated
1 1/2 cup pepperjack cheese, grated
1 1/2 teaspoon Cholula sauce
1 tablespoon poblano chile, seeded and diced
4 1/8 cups fresh spinach, blanched, squeezed dry and chopped
Directions:
In a medium bowl, combine the cream cheese and heavy cream. You may use a mixer set on low speed to do this or stir by hand. Stir in the horseradish, artichoke hearts, diced green chiles and scallions. Add the cheeses, Cholula sauce, poblano and spinach. Refrigerate until ready to serve.
To serve, preheat oven to 350 degrees F. Place dip in a 1 1/2-quart casserole dish. Heat dip for 20 to 30 minutes, until it just begins to brown lightly on top.
(Cholula - a red pepper Mexican sauce, similar to Tabasco, that can be found in the Southwest section of most grocery stores)
Recipe Source: Marriott's Camelback Inn
Recipe Location: https://www.cdkitchen.com/recipes/recs/512/Camelback_Inns_Spinach_and_Artichoke31602.shtml
Recipe ID: 9736
Nutrition:
per serving: 233 calories, 20g fat, 4g carbohydrates, 9g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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