Ingredients
¼ tablespoons olive oil or jalapeno flavored olive oil
20-30 oz frozen chopped spinach, thawed and squeezed dry
8 ounces thinly sliced prosciutto, chopped
13-14 oz jar roasted red peppers, drained and chopped
13-14 oz. jar artichoke hearts, drained and sliced
2 T tablespoon garlic powder (Sounds like way too much but it works)
Optional: 1 fresh yellow pepper, diced. (Adds great color and crunch)
Preparation
Heat oil in large pan. Add everything else and heat through.
