3 tablespoons roasted jalapeno, minced
1 1/2 cups chopped artichokes
1 cup baby spinach chiffonade
3/4 grated Parmesan cheese
1/3 cup ricotta
1/3 cup cream cheese
shredded cheese on top for broiling
red roasted peppers for top

Rub jalapenos with olive oil and salt; broil until dark spots appear on a crackling skin.

Finely chop jalapeno, shred artichokes and spinach.

In a bowl, mix ingredients and transfer to a buttered shallow serving casserole dish.

Top with cheese shreds and strips of roasted red peppers in olive oil.

Broil until top is bubbly.

Submitted by: CM