Spinach Artichoke Dip


    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 jalapeños drained
    10 oz frozen spinach thawed and drained
    2-3 garlic cloves pressed


  • in a very medium pot over medium heat, soften along 8oz cheese, sixteen oz soured cream, one stick butter and one.5-2 cups Parmesan cheese, stirring ofttimes till liquefied and a good consistency. It ought to begin to bubble.
  • Stir in coarsely shredded artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to get rid of excess water). Finally, stir in 2-3 ironed garlic cloves.
  • Serve hot with chips or loopy or cooked baguettes.

source http://recipetocooking.blogspot.com/2019/03/spinach-artichoke-dip.html

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