Spinach Artichoke Dip Recipe
Total Time
15 mins
Prep Time
5 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(187)
Ingredients
10 servings
- 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
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Chef's notes
Option to use fresh spinach:
No need to squeeze anything. Just trim the stems, rough chop, and add it in. The heat causes it to wilt just enough.
You can make a lighter version with reduced-fat cream cheese and light sour cream (or Greek yogurt) and less butter.
