Jalapeno Peppadew Cheddar Cheese, Spinach and Artichoke Dip

Pair with 21 Brix Winery Semi Dry Riesling


– 1 can (14.4 ounces) artichoke hearts, drained

– 1 package (14 ounces) frozen, chopped spinach, thawed and well drained

– 3/4 cup mayonnaise

– 1 teaspoon onion powder

– 1 tablespoon minced garlic

– 1/4 cup bread crumbs

– 11 ounces of Yancey’s Fancy Jalapeno/Peppadew Cheddar cheese, shredded


First, cut drained artichoke hearts into quarters. Add to mixing bowl then add chopped spinach to the bowl. Mix in the mayonnaise well, making sure that the ingredients are moist and covered. Add the seasonings to the mixture. Sprinkle the bread crumbs into the bowl making sure that they are well-mixed with the other ingredients. Incorporate the shredded cheese into the mixture, making sure that the cheese is not in clumps.

Pour ingredients into a 1.5 or 2 quart casserole dish. Place in preheated oven (350 degrees Fahrenheit) and bake for 25 minutes or until the edges are browned and the cheese is bubbly.