Spinach, Artichoke and Pink Pepper Dip

A potent dip from Meals Community star Eddie Jackson.

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Will not miss Luke Burbank’s job interview with Eddie Jackson on “CBS Sunday Morning” February 7! 

Spinach, Artichoke and Crimson Pepper Dip

Yield: 6 to 8 servings

Prep Time: 40 minutes

Cook Time: 30 minutes

Relieve of Preparation: uncomplicated

Active Time: 40 minutes

Whole Time: 1 hour 10 minutes   

Components:

1 substantial round loaf state bread 

4 ounces cream cheese, at home temperature  

1/2 cup mayonnaise  

1/2 cup sour product  

2 modest jalapenos, 1 seeded and chopped, 1 finely chopped  

1 clove garlic, crushed and peeled  

A single 10-ounce box frozen chopped spinach, thawed, drained and squeezed quite dry in a kitchen area towel  

1 cup marinated artichoke quarters, rinsed and drained  

1/4 cup chopped new Italian parsley  

1/2 cup roasted pink peppers, drained and finely chopped 

1 1/2 cups shredded pepper jack or Monterey Jack cheese  

Kosher salt and freshly ground black pepper  

Olive oil, for brushing 

Baguette slices, crackers and crudites, these as carrots and celery, for serving  

Recommendations:

1. Preheat the oven to 400 degrees F. Lower a thin slice from the top rated of the bread to expose the inside. With a paring knife, minimize out the centre of the bread to make a bread shell about 1-inch thick.
2. Slash the bread best and heart into cubes and established aside.
3. Mix the cream cheese, mayonnaise, bitter product, chopped jalapeno and garlic in a food stuff processor and process right until easy. Incorporate the spinach and artichokes and pulse until chunky. Include the parsley, all but 1 tablespoon of the pink peppers, 1 1/4 cup cheese, 1/2 teaspoon salt and some pepper and pulse just till merged.
4. Spoon the combination into the bread bowl and leading with the remaining 1/4 cup cheese, reserved crimson peppers and finely chopped jalapeno. Location the bread on a baking sheet. Brush the bread all more than with olive oil and bake until incredibly hot and bubbly, 25 to 30 minutes.
5. Serve with the bread cubes, baguette, crackers and crudites.

      

See also: 

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