1 (14-ounce) can artichoke hearts, drained and chopped
1 (9-ounce) bag baby spinach, chopped
1 cup shredded mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1/2 cup sour cream
1/2 cup mayonnaise
3 T jalapeno slices, chopped
I used a 4-quart crockpot. Drain and chop artichoke hearts, and add to the crockpot. Scrunch the spinach and chop it the best you can—mostly try to get the long stems off if you can. Add to the crockpot. Add mayo, sour cream, and chopped jalapenos. Top with 1/2 cup each shredded mozzarella and Parmesan.
Cover and cook on low for 2 hours, or high for 1. Stir. The spinach should begin to welt. If it hasn’t, cook some more. When the spinach is totally wilted, take the lid off and add the other 1/2 cup of each cheese, and let it melt while the lid remains off. The spinach will have created some liquid that doesn’t really need to be in there.
Serve with your favorite chips, sliced veggies, or bread cubes.
I liked this a lot. I couldn’t taste the jalapenos at all and whined that it “wasn’t working” (I wanted my sinuses to drain. lovely image, sorry. but that’s what I was going for) but Adam and the kids could taste them and thought it was plenty spicy. I think though, I’d add many more jalapeno slices next time and maybe switch out the mayo for a half-block of cream cheese.