Tuesday, June 24, 2014

Spinach and Artichoke Dip

 Kathleen had been hungry for this and finally made it.  It is delicious and makes quite a bit.

Spinach and Artichoke Dip
http://natashaskitchen.com


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

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.

Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squ
eeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves.
Serve hot with chips or crackers or toasted baguettes.
 

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