Ingredients
Serves 4
| 2 | 14 oz cans Pastene Quartered and Marinated Artichoke Hearts | |
| 8 oz | cream cheese | |
| 8 oz | sour cream | |
| ½ cup | butter | |
| 1 ½ cups | Pastene Grated Parmesan Cheese | |
| 10 oz | frozen spinach, thawed and drained | |
| 2 tsp | Pastene Minced Garlic | |
| 4 | Pastene Sliced Jalapeño, finely chopped |
Directions
Prep time: 10 minutes | Cook time: 10 minutes
- Drain, rinse and coarsely chop the artichokes. Set aside. Thaw spinach in a colander to allow the extra moisture to drain away.
- In a medium saucepan over medium heat, add cream cheese, sour cream, butter, and parmesan, stirring frequently until melted and an even consistency.
- When it just begins to bubble, stir in coarsely chopped artichoke hearts, drained spinach, and minced garlic until thoroughly combined.
- For added heat in the dip, add diced Jalapeño peppers.
- Serve with crudité, chips, or French bread.
