Spinach and Artichoke Dip: every bite is irresistibly creamy

published on 6 December, 2018 at 13:00
Ingredients
8 oz cream cheese
16 oz light sour cream
8 tbsp unsalted butter
1 1/2 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
 
Directions:
In a medium pot over medium heat, melt together cream cheese, sour cream, butter and parmesan cheese, stirring frequently until melted. It should start to bubble. Stir in coarsely chopped artichoke hearts, your jalapenos and drained spinach. Finally, stir in 2-3 pressed garlic cloves. Serve hot with chips or crackers or toasted baguettes.
 
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