Spinach, Artichoke and Red Pepper Dip
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Recipe courtesy of Eddie Jackson

Spinach, Artichoke and Red Pepper Dip

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 40 min
  • Yield: 6 to 8 servings



  1. Preheat the oven to 400 degrees F. Cut a thin slice from the top of the bread to expose the inside. With a paring knife, cut out the center of the bread to make a bread shell about 1-inch thick.
  2. Cut the bread top and center into cubes and set aside.
  3. Combine the cream cheese, mayonnaise, sour cream, chopped jalapeno and garlic in a food processor and process until smooth. Add the spinach and artichokes and pulse until chunky. Add the parsley, all but 1 tablespoon of the red peppers, 1 1/4 cup cheese, 1/2 teaspoon salt and some pepper and pulse just until combined.
  4. Spoon the mixture into the bread bowl and top with the remaining 1/4 cup cheese, reserved red peppers and finely chopped jalapeno. Place the bread on a baking sheet. Brush the bread all over with olive oil and bake until hot and bubbly, 25 to 30 minutes.
  5. Serve with the bread cubes, baguette, crackers and crudites.