Camelback Inn's Spinach, Artichoke, And Poblano Dip Recipe

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

nutrition data

233 calories, 20 grams fat, 4 grams carbohydrates, 9 grams protein per serving. This recipe is low in carbs.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.