CREAMY JALAPEÑO SPINACH ARTICHOKE DIP

• Preheat the oven to 375 degrees F.
• Heat a 10-inch cast iron skillet over medium heat and add olive oil.
• Sauté onion for 5 minutes or until it begins to cook down and soften.
• Next stir in jalapeno, garlic powder, salt and pepper and cook for another minute or so.
• Add in spinach and cover the pan with a lid until spinach wilts.
• Turn off heat and stir in cream cheese, breaking it apart with a spoon until it melts.
• Stir in Greek yogurt and mix until well combined.
• Add the chopped artichoke hearts, parmesan cheese and ½ cup of the mozzarella cheese, stirring well to combine.
• Taste and season with more salt and pepper if needed.
• Top with remaining ½ cup of mozzarella cheese and bake for 25 minutes or until golden brown.
• Let cool for 5-10 minutes, then serve with tortilla chips, crackers, pita chips or veggie sticks.

NOTES

• If you don’t have a cast iron skillet or oven-safe pan, you can prepare everything in step 3 and then transfer to a greased 9-inch baking pan and bake as directed.
• If you want a more flavorful cheese, we suggest using white cheddar instead of mozzarella or even pepper jack cheese would be delicious!

Credit:  Monique Volz of www.ambitiouskitchen.com