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.

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