Jalapeno Artichoke Dip (Fondue)

Ingredients

• 7 ounces jalapenos or diced chilies (well drained and de-seeded)

• 1 (12-14 ounce) can water-packed artichoke hearts (well drained and separated)
• 8 ounces mozzarella cheese
• 8 ounces cream cheese
• 8 ounces Hellmann's mayonnaise
• 10 ounces frozen spinach, thawed and well drained (squeeze out all water) (optional)
• salt (optional)
• pepper (optional)

Directions

1. 1

   Microwave cream cheese in microwave until softened.

2. 2

   In a medium pyrex bowl, mix cream cheese with grated mozzarella cheese and mayo.

3. 3

   Add in drained and separated artichoke hearts.

4. 4

   Lastly add in diced chiles. Fold in all ingredients taking care not to break up artichokes too much.

5. 5

   Cover with aluminum foil and bake for 30 minutes at 300-350 degrees F.

6. 6

   Remove foil and broil the dish until the top layer is browned and bubbling.

7. 7

   Serve immediately with sides.

8. 8

   Note: When the dish cools it will congeal. Simply put in microwave for a few seconds and stir. It will return to proper consistency.