Ingredients
- 14 oz Artichoke hearts
- 2 Garlic cloves
- 1 4 oz can Jalapenos
- 10 oz Spinach, frozen
- 1 stick Butter, unsalted
- 8 oz Cream cheese
- 1 1/2 cups Parmesan cheese
- 16 oz Sour cream, light
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Spinach Artichoke Dip
Time: 5 minutes prep, 10 minutes cook
Servings: 8
Directions
- In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
- Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves.
- Serve hot with chips or crackers or toasted baguettes.
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