Spinach and Artichoke Dip

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
You'll also love
previousnext
-
Spinach Brown Rice Cereal! 4.3/5 (33 Votes)
-
Creamed Spinach 4.3/5 (7 Votes)
-
Spinach Artichoke Dip 2.9/5 (12 Votes)
Review this recipe