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Pastene Spinach and Artichoke Dip


Serves 4
2 (14 ounce) cansPastene Quartered and Marinated Artichoke Hearts, drained and rinsed
6 ozfrozen spinach, thawed and drained
1 ½ cupsPastene Grated Parmesan Cheese
3Pastene Sliced Jalapeno, finely chopped, optional
8 ozcream cheese
8 ozsour cream
1 stickbutter
2 tspPastene Minced Garlic


  • In a medium pot over medium heat, melt together cream cheese,  sour cream,  butter, and Pastene Parmesan, stirring frequently until melted and an even consistency. It should start to bubble.
  • Stir in coarsely chopped artichoke hearts, drained spinach, and minced garlic.
  • Chef’s note: If you would like to spice up your dip, add diced jalapeno peppers!

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