Saturday, April 6, 2013

Spinach Artichoke Dip

Easy and tasty, but definitely not healthy!

Spinach Artichoke Dip


  • 8 oz cream cheese (use FF)
  • 16 oz sour cream (use FF)
  • 1 stick butter
  • 1 1/2 - 2 c. shredded Parmesan cheese (not the canned stuff)
  • 14 oz quartered artichoke hearts, drained and coarsely chopped
  • 4 oz jalapeƱos, drained and diced (optional, I didn't use this)
  • 10 oz frozen spinach (I used 4 handfuls of fresh shredded spinach)
  • 2-3 garlic cloves, pressed
  1. In a medium sauce pan over medium heat, melt together cream cheese, sour cream, butter, and parmesan cheese. Stir frequently until melted and an even consistency. It's ok if it starts to bubble
  2. Stir in coarsely chopped artichoke hearts, jalapeƱos, and spinach. Once mixed, stir in pressed garlic
  3. Serve hot with crackers, chips, or vegetables

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