Spinach and Artichoke Dip

• Vegetarian
• Gluten free

• Produce

  • 14 oz Artichoke hearts
  • 2 Garlic cloves
  • 1 4 oz can Jalapenos
  • 10 oz Spinach, frozen

• Dairy

  • 1 stick Butter, unsalted
  • 8 oz Cream cheese
  • 1 1/2 cups Parmesan cheese
  • 16 oz Sour cream, light

Found on natashaskitchen.com

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

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.