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Spinach Artichoke Dip Recipe

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This recipe for Spinach Artichoke Dip is from Beyond Ramen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz cream cheese
16 oz sour cream
1 cube butter
10 oz frozen chopped spinach, thawed and squeezed to remove excess liquid
14 oz artichoke hearts
4 oz diced mild chilies
1½ C shredded Parmesan cheese
¼ C grated Romano cheese
1 Tbsp chopped garlic
Directions:
Directions:
This can be done 2 ways. First and easiest way: chop artichokes. Drain off any excess liquid from spinach. Combine everything in crock pot and allow to heat through, about 40 mins - 1 hour. Second and fastest way: Combine the cheeses, butter, and sour cream in a pot over medium heat until melted and combined. While the cheese is melting, drain and chop the artichokes and drain any excess liquid off of the spinach. Stir the spinach, artichokes, chilies, and garlic into the cheese. Serve warm with chips, crackers, breads, or the homemade pita bread recipe. NOTES: the chilies do not add spice, they only add flavor to the recipe. And you can use all parmesan cheese if you prefer, but the Romano cheese does give a depth of flavor to the dip.
Number Of Servings:
Number Of Servings:
Makes enough to fill a 2 quart crock pot

 

 

 

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