Spinach, Jalapeno and Artichoke Dip Ingredients :
8 oz cream cheese16 oz light sour cream1 stick (8 tbsp) unsalted butter1½ - 2 cups shredded Parmesan cheese14 oz quartered artichoke hearts, drained and coarsely chopped4 oz can diced jalapeños, drained10 oz frozen spinach (thawed and drained)2-3 garlic cloves, pressed Directions :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 squeeze 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.
Ingredients :
Directions :
8 oz cream cheese
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 squeeze 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.