Spinach Artichoke Dip Recipe with Cream Cheese and Sour Cream
Spinach Artichoke Dip Recipe with Cream Cheese and Sour Cream | I want warm dips, especially within fall. Uncertain when it’s weather or that it is actually football season, I really love using a warm dip to dunk my chips or bread into. The cheesier the better.
My family has a favourite restaurant around and they also used to achieve the most amazing Spinach Artichoke Dip recipe then not long ago they took rid of it their menu and we’re sorely disappointed. My hubby knew a chef there who gave him the recipe and that we made it once plus it was to die for. Sadly we lost the recipe, were sure that it was marked up and unrecognizable and that we probably threw it away with no knowledge of the key recipe that has been on it.
Best Spinach Artichoke Dip Recipe with Cream Cheese and Sour Cream
This recipe dimension easy; it’s essentially heating and mixing everything together. I want easy. My co-worker Jason brought this straight to work one night and yes it was so good! I requested the recipe and wrote against each other (on a random notepad that later took me 2 days to find) as I seemed to be wolfing down the artichoke dip.
It’s funny how I crave this type of stuff during the nighttime and I’m still shedding weight (not that I’m endorsing this as dieting food; NOT AT ALL!), it’s possibly the stress of starting as a good solid nurse and having a very all messed up eating and sleep schedule. Back to this recipe. It brings some nice heat simply because it has jalapeños involved, except for an “I’ve got to drink milk stat” kind of heat.
I will include this warning: help it become as long as there are several people around to mention it with, otherwise you will in the end eat way way a significant amount of (guilty).
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $9-$12
Servings: 8 -14
- 8 oz cream cheese reduced fat is ok
- 16 oz light sour cream
- 1 stick 8 tbsp unsalted butter
- 1 1/2 – 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