We have made a few different versions of artichoke spinach dip, but this is the best by far! The amounts are not exact, so make it how you think you would like it best!
INGREDIENTS:
Small amount of Olive Oil
14 oz can artichoke hearts, drained and chopped
16 oz cream cheese
Spinach (fresh or frozen, as much or as little as you want)
Parmesan cheese (roughly 1/4-1/2 cup, but again as much or as little as you want)
Minced Garlic (about 1.5 teaspoons, more or less to taste)
DIRECTIONS:
In large skillet, heat the olive oil over medium-low. Brown garlic.
Add cream cheese. Stir frequently. Once melted, add in spinach. Cook for a few minutes, then add artichokes and Parmesan Cheese. Taste and add more garlic if desired.
Serve with tortilla chips, crackers, toasted bread, or whatever else sounds good!
NOTES:
I used about 4.5-6 oz frozen spinach. If using frozen, be sure to squeeze out all excess liquid before putting in skillet.
INGREDIENTS:
Small amount of Olive Oil
14 oz can artichoke hearts, drained and chopped
16 oz cream cheese
Spinach (fresh or frozen, as much or as little as you want)
Parmesan cheese (roughly 1/4-1/2 cup, but again as much or as little as you want)
Minced Garlic (about 1.5 teaspoons, more or less to taste)
DIRECTIONS:
In large skillet, heat the olive oil over medium-low. Brown garlic.
Add cream cheese. Stir frequently. Once melted, add in spinach. Cook for a few minutes, then add artichokes and Parmesan Cheese. Taste and add more garlic if desired.
Serve with tortilla chips, crackers, toasted bread, or whatever else sounds good!
NOTES:
I used about 4.5-6 oz frozen spinach. If using frozen, be sure to squeeze out all excess liquid before putting in skillet.
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