Spinach-Artichoke-Jalapeno Dip

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1/2 pound frozen spinach, thawed and drained (press a little water from spinach, but do not make it too dry)
• 1 cup marinated artichoke hearts, chopped chunky
• 1 clove garlic, toasted (see below)
• 1 tablespoon chopped jalapeno peppers (canned is fine)
• 1/4 cup grated parmesan cheese (or more to taste)
• 1 tablespoon lemon juice
• salt and pepper, to taste

1. 1.Mix cream cheese, sour cream, and mayonnaise until well blended.
2. 2.In blender, pulse-blend spinach, artichoke hearts, and toasted garlic. Do not blend too fine. Add to cream cheese mixture and mix well.
3. 3.Fold jalapeno peppers, lemon juice, and parmesan into above mixture.
4. 4.Add salt and pepper to taste.
5. 5.Chill for several hours to blend flavors. Serve with vegetables, crackers, or a variety of breads torn or cut into bite-sized chunks.
6. To toast garlic: Chop the garlic. Over medium heat, cook garlic in a little olive oil, stirring frequently. Cook until lightly golden. Do not overcook because the garlic will be bitter.

cream cheese, sour cream, mayonnaise, frozen spinach, hearts, clove garlic, jalapeno peppers, parmesan cheese, lemon juice, salt

Taken from www.epicurious.com/recipes/member/views/spinach-artichoke-jalapeno-dip-51359651 (may not work)