1 cup spinach
1/4 cup of water
250 g of cubed cream cheese
1 cup grated Le Bergeron Classique cheese
1/2 cup mayonnaise
1 jalapeño pepper (optional)
1 can (398 ml) artichokes
2 green onions
Grated Le Fin Renard cheese
Preheat oven to 400 °F (200 °C).
In a non-stick skillet over medium heat, wilt the spinach with a bit of water. Let cool for a few minutes and cut. Set aside.
Strain and chop artichokes. Set aside.
In a food processor, combine cream cheese, grated Le Bergeron Classique and mayonnaise. Set aside.
Combine all ingredients in the same bowl, adding jalapeño pepper, artichokes, cooked spinach, and green onions. Mix well and spread in an ovenproof pan.
Sprinkle with Le Fin Renard cheese and bake for 15 minutes.