1 tablespoon olive oil
1/4 cup onion, chopped
1 red bell peper, diced
2 jalapeños peppers, diced (remove the seeds and membrane to reduce heat)
4 cloves of garlic, chopped
10 oz. frozen, chopped spinach, defrosted and drained
14 oz. can artichoke hearts, chopped
8 oz. sour cream
8 oz. cream cheese
1 1/2 cups Parmesan cheese, shredded
1 cup Monterrey Jack cheese shredded
Preheat oven to 450 degrees F.
In a medium saucepan, heat olive oil over medium heat. Add in onion, bell pepper, garlic and jalapeño. Cook until softened.
Stir in cream cheese and sour cream and continue to stir until melted and smooth. Add in spinach, artichokes and 1 cup of Parmesean cheese and 1 cup of Monterrey Jack cheese. Season with salt and pepper to taste. Pour dip into large oval baking pan.
Spread even layer then top with remaining 1/2 Cup Parmesan Cheese.
Place in oven and cook for 5 minutes or until cheese is melted and bubbly. Top with extra cheese and jalapeno slices. Serve with bruscetta, crackers and vegetables.