1 package 8 oz (250 g) cream cheese, at room temperature
1/4 cup (60 ml) mayonnaise
1 jar 6 oz (170 ml) oil-packed artichokes, drained
1 cup (250 ml) shredded mozzarella cheese
1/2 cup (125 ml) baby spinach
1 green onion, cut into chunks
1 jalapeño pepper, seeded and finely chopped
Tabasco sauce, to taste
Salt and pepper
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a food processor, combine the cream cheese and mayonnaise until the mixture is smooth. Add the remaining ingredients and pulse a few seconds at a time, until the mixture has a crumbly texture, to taste.
Spoon into an oven-safe serving dish. Bake for 20 minutes or until the dip is golden brown.
Serve immediately with raw vegetables, croutons and root vegetable chips.