|2 (14 ounce) cans||Pastene Quartered and Marinated Artichoke Hearts, drained and rinsed|
|6 oz||frozen spinach, thawed and drained|
|1 ½ cups||Pastene Grated Parmesan Cheese|
|3||Pastene Sliced Jalapeno, finely chopped, optional|
|8 oz||cream cheese|
|8 oz||sour cream|
|2 tsp||Pastene 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!