Tex-Mex Spinach Artichoke Dip

Directions

1. 1
   Preheat broiler.
2. 2
   On a foiled-lined baking sheet, broil poblano and jalapeno for about 5-7 minutes or until skin has blackened on all sides (turn it a couple times during the cook time).
3. 3
   Remove pan from oven and put peppers into a sealed plastic zip top bag.
4. 4
   Turn oven to 350 degrees F.
5. 5
   Combine sour cream, black pepper, garlic, artichoke hearts, spinach, and both kinds of cream cheese in a bowl, stirring until combined.
6. 6
   Remove peppers from bag.
7. 7
   Peel them and discard skin.
8. 8
   Chop peppers (remove some or all of the seeds if you dont want it too spicy.
9. 9
   Add to cream cheese mixture.
10. 10
    Add 1 cup mozzarella and 2 tablespoons Parmesan cheese and mix to combine.
11. 11
    Spoon mixture into a greased 1 1/2 quart-baking dish (broiler proof).
12. 12
    Top with remaining cheeses.
13. 13
    Bake at 350 degrees F for 30 minutes or until bubbly.
14. 14
    Then preheat broiler and broil dip for 3 minutes or until top is lightly browned.
15. 15
    Adapted from Cooking Light.