Jalapeño Ranch Spinach Artichoke Dip

• 1 jar Toby’s Jalapeño Ranch
• 1 bag spinach, frozen
• 1 bag artichokes, frozen
• 1 tsp. chili powder
• 1 tbsp. garlic powder
• 3 garlic cloves, chopped
• olive oil (to coat pan)
• salt and pepper, to taste

Gather all ingredients. Thaw frozen spinach and artichokes for ~30 minutes or soak the bags in hot water for a few minutes.

Turn on oven to broil. Coat an oven-safe sauté pan with olive oil. As the pan heats up to medium, add chopped garlic and sauté until golden brown. Next, add spinach and artichokes. Sauté for 2-4 mins.

Next, add the entire bottle of Toby’s Jalapeño Ranch to the pan.

Then add remaining ingredients: garlic powder, chili powder, salt, and pepper. Stir until everything is evenly mixed together and begins bubbling.

Once it starts to bubble, carefully take your pan and move it into the oven. Leave it in for about 5-8 minutes (depending on your oven) on broil. Check often to make sure the top browns evenly.

Take the pan out of the oven and let sit to cool for about 5 minutes. Transfer to a bread bowl or a serving dish.

Serve warm. Enjoy!