Spinach Artichoke Dip

natashaskitchen.com recipe

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It just felt like a spinach artichoke dip kind of night (but when does it not?!). My dear friend brought this appetizer to a Christmas work party, and it disappeared in about 10 minutes. Honestly. The beauty of this recipe is that it can make a large batch or a smaller batch…just cut the batch in half for a smaller one. Everyone who has tried this dish loves it, even my sister who’s skeptical of trying new food! It takes about 15 minutes to make, and since you’re probably drooling just thinking of it, here’s how to make this magical food.

You will need:
-8 oz. cream cheese
-16 oz. lite sour cream
-1 stick (8 tbsp.) unsalted butter
-1.5-2 cups shredded Parmesan cheese
-14 oz. quartered artichoke hearts; drained and chopped
-4 oz. can drained jalapeños; drained
-10 oz. frozen spinach (thawed and drained)
-2-3 pressed garlic cloves

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Directions:
1. In a medium sized pot on medium heat melt the cream cheese, sour cream (I used regular and it didn’t make a difference), butter (I used salted and that also tasted the same), and Parmesan cheese. Stir quite often for a smooth consistency and until it starts to bubble.

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2. Chop the spinach, artichokes, and jalapeños if they did not come chopped. I used my Pampered Chef chopper, but a knife would work just as well.

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3. Stir these chopped ingredients into the cheese mixture. I used garlic powder instead of cloves and added it by taste.

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4. Serve with chips, crackers, or bread and keep warm. Enjoy!

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My family devoured this all in one sitting, and I promise we are health weirdos and usually don’t eat this much. Happy new year, right?! I hope you all had a blessed holiday and happy new year!

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