1. With the rack in the middle position, preheat the oven to 400°F (200°C).
2. In a food processor, coarsely chop the artichoke hearts, green onion, jalapeño and spinach.
3. Add the remaining ingredients and pulse a few seconds at a time until the mixture has a crumbly texture. Season with salt and pepper. Use a spatula to scrape down the sides of the food processor as needed.
4. Spread the mixture out in a 3-cup (750 ml) ovenproof serving dish. Bake in the oven for 10 minutes. Finish off under the broiler for 2 minutes or until golden.
5. Serve immediately with raw vegetables, croutons or chips, if desired.

Chef’s tip

The dip can be divided into smaller portions in ramekins. Also, it can be prepared a few days in advance and baked straight from the refrigerator by adding 5 minutes to the cooking time.