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
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.
more
more from Love Kitchen
-
24906 VIEWSLove Kitchen
-
1613 VIEWSLove Kitchen
-
8154 VIEWSLove Kitchen
-
1533 VIEWSLove Kitchen
-
1285 VIEWSLove Kitchen
-
1043 VIEWSLove Kitchen
-
6540 VIEWSLove Kitchen
-
7399 VIEWSLove Kitchen
-
1099 VIEWSLove Kitchen
-
5875 VIEWSLove Kitchen
-
483 VIEWSLove Kitchen
-
1366 VIEWSLove Kitchen
-
1195 VIEWSLove Kitchen
-
6565 VIEWSLove Kitchen
-
1004 VIEWSLove Kitchen
-
6933 VIEWSLove Kitchen