Jalapeno Spinach and Artichoke Dip

Creamy and delicious, this dip is a perfect addition to your tailgating spread.

Ingredients
1 cup thawed, chopped frozen spinach
1 ½ cups thawed, chopped frozen artichoke hearts
6 ounces jalapeno cheeseball
¼ cup sour cream
¼ cup mayonnaise
1/3 cup grated parmesan
½ tsp red pepper flakes
¼ tsp salt
¼ tsp garlic powder

Instructions:
Boil spinach art artichoke hearts until tender.
Drain the water and set aside.
Heat cheeseball on the stove over medium-low heat until hot and soft.
Remove from the stove and mix in the rest of your ingredients.
Serve with warm bread or tortilla chips.
For a better presentation, place the finished dip in a small casserole dish and top with extra parmesan and bake on low broil for 5-7 minutes or until the cheese is golden brown and bubbling.