- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a food processor, coarsely chop the artichoke hearts, green onion, jalapeño and spinach.
- 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.
- 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.
- 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.