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Spinach Artichoke Dip

Printable recipe for Spinach Artichoke Dip provided by Cooks Corner, Green Bay.

SPINACH ARTICHOKE DIP (10-14 servings)
 
2 Tbs butter
1 bag (16 oz) frozen spinach, thawed
1 can artichoke hearts, drained and chopped
4 cloves garlic, chopped
1 (8 oz) block cream cheese, softened
8 oz sour cream
2 cups shredded cheese (cheddar, monterey jack, colby…whatever you like)
1 cup parmesan cheese
Salt and pepper
Cayenne pepper
Hot sauce (optional)
In a large sauce pot, melt butter over medium-high heat. Add the spinach and artichoke hearts, stirring until heated through.  Add the garlic, sauté for another 3 minutes. Add the cream cheese, stirring until well combined. Add the sour cream, heat through. Add the cheeses, salt, pepper, and cayenne (hot sauce optional). Stir until everything is combined.
 
Pour into a greased casserole dish and keep warm in a 250° oven or slow cooker set on low.
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