Camelback Inn's Spinach and Artichoke Dip Recipe

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. 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)

From Marriott's Camelback Inn