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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spinach Artichoke Dip Recipe

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This recipe for Spinach Artichoke Dip is from Grahams' Camping Cookbook, 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 reduced fat is ok
16 oz light sour cream
1 stick 8 tbsp unsalted butter
1 1/2 cups shredded Parmesan cheese
14 oz quartered artichoke hearts drained and coarsely chopped
4 oz can diced jalapeņos drained
10 oz frozen spinach thawed and drained
2-3 garlic cloves pressed
Directions:
Directions:
n 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.
Number Of Servings:
Number Of Servings:
8

 

 

 

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