Spinach and Artichoke Dip Recipe
8 oz cream cheese (reduced fat is an option)
16 oz light sour cream
4 oz unsalted butter
1½ – 2 cups shredded Parmesan cheese (according to taste)
14 oz canned artichoke hearts, drained and coarsely chopped
drained and chopped jalapeños according to taste (you can substitute with chopped green chillies or mix the two)
10 oz frozen spinach (thawed and drained)
2-3 garlic cloves, pressed
Melt together the cream cheese, sour cream, unsalted butter and parmesan cheese over medium heat, stirring frequently until it has all melted and is bubbling. Add artichoke hearts, jalapeños or green chillies and spinach . Lastly add 2-3 pressed garlic cloves, and mix well. Serve with chips, toasted baguettes or vegetable sticks

Spinach & Artichoke Dip

By Aliya Habib