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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 7 |
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This is a great dip! It's prepared on the stove top instead of in the oven. Even veggie haters love this, and I'm always asked for the recipe whenever I make it. Omit the Parmesan cheese, if desired. Ingredients:
1/4 cup butter |
1 (10 ounce) package frozen chopped spinach, partially thawed |
1 (14 ounce) can artichoke hearts, drained and chopped |
2 (8 ounce) packages cream cheese, softened |
2 (16 ounce) containers sour cream |
1 cup grated parmesan cheese |
garlic salt to taste |
Directions:
1. Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
2. Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
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