Jalapeno Spinach and Artichoke Dip

Creamy and delicious, this dip is a perfect addition to your tailgating spread.

ingredients

1 cup thawed, chopped frozen spinach

1 ct 1/2 cups thawed, chopped frozen artichoke hearts

6 ounces jalapeno cheeseball

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup grated parmesan

1/2 tsp. tsp red pepper flakes

1/4 tsp. tsp salt

1/4 tsp. tsp garlic powder

Directions

Boil spinach art artichoke hearts until tender.

Drain the water and set aside.

Heat cheeseball on the stove over medium-low heat until hot and soft.

Remove from the stove and mix in the rest of your ingredients.

Serve with warm bread or tortilla chips.

For a better presentation, place the finished dip in a small casserole dish and top with extra parmesan and bake on low broil for 5-7 minutes or until the cheese is golden brown and bubbling.