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New World Spice and Tea Trader

Spinach Artichoke Dip Recipe

Ingredients

Scale

8 oz Cream Cheese

16 oz Sour Cream

4 TBS Butter, unsalted

2–4 TBS Lemon Olive Oil

1 1/2 cups Parmesan Cheese, shredded

14 oz Artichoke Hearts, drained and coarsely chopped

4 oz Can Jalapeños, drained & diced

10 oz Frozen Spinach, thawed and drained

1 TBS Grizzly Herb Rub

2–3 Garlic Cloves, pressed

Instructions

  1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, butter, olive oil, and parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
  2. Stir in coarsely chopped artichoke hearts, your drained jalapeños and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water).
  3. Finally, stir in pressed garlic cloves and herbs.
  4. Serve hot with chips or crackers or toasted baguettes.