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Spinach and Artichoke Dip

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Rate this recipe 4.3/5 (12 Votes)

Ingredients

  • 8oz cream cheese (reduced fat is ok)
  • 16 oz light sour cream
  • 1 stick (8 tbsp) unsalted butter
  • 1½ – 2 cups shredded Parmesan cheese
  • 14 oz quartered artichoke hearts, drained and coarsely chopped
  • 4 oz can diced jalapeños, drained
  • 10 oz frozen spinach (thawed and drained)
  • 2-3 garlic cloves, pressed

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

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.

Step 2

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.

Step 3

Serve hot with chips

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