Post by tinafb on Jun 29, 2014 14:10:31 GMT
My friends always ask for this one. They call it the "crack dip." 
There is nothing low-fat about this dip, so I only make it for special occasions. I add a dash of chili powder to mine and use a 16 oz bag of spinach instead of the 10 oz box.
Spinach and Artichoke Dip Recipe
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost To Make: $9-$12
Serving: 8-14
Ingredients
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
Instructions
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.
There is nothing low-fat about this dip, so I only make it for special occasions. I add a dash of chili powder to mine and use a 16 oz bag of spinach instead of the 10 oz box. Spinach and Artichoke Dip Recipe
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost To Make: $9-$12
Serving: 8-14
Ingredients
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
Instructions
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.
