2 garlic cloves ( or 1/2 to 1 teaspoon minced garlic)
1.4 oz can jalapanos (optional)
10 oz frozen spinach
1 stick of butter
8 oz cream cheese
2 cups parmesan cheese
16 oz light sour cream
tortilla chips
Instructions
Over medium heat melt together cream ccheese,
butter, sour cream, and Parmesan cheese, stirring
frequently until even consistency.
Stir in coarsely chopped artichokes drained,
jalenpenos drained, and spinach drained (use hands
to squeeze out excess water) stir in pressed garlic
cloves.
Serve hot with crackers, chips, or bread.
Originally Submitted
12/23/2014
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