Spinach and Artichoke in Cream cheese
Cream cheese- 8oz
Light sour cream -16 oz
Unsalted butter -1 stick (8 tbsp)
Shredded Parmesan cheese -1 1/2 – 2 cups
Quartered artichoke hearts-14 oz
Can diced jalapeños- 4 oz
Frozen spinach -10 oz
Pressed garlic cloves -2-3
- Melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese in a medium pot over medium heat, stirring frequently until melted and have an even consistency. It should start to bubble.
- Mix in coarsely chopped artichoke hearts, drained jalapeños and drained spinach (use your hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 garlic cloves pressed.
- Serve hot with chips or crackers.