This is a great dip! It's prepared on the stove top instead of in the oven. Even veggie haters love this, and I'm always asked for the recipe whenever I make it. Omit the Parmesan cheese, if desired.
Ingredients
- butter: 0.25 cup
- frozen chopped spinach, partially: 1 pack (10 ounce pack, thawed)
- artichoke hearts: 1 can (14 ounce can, chopped)
- cream cheese: 2 packages (8 ounce packages, softened)
- containers sour cream: 2 piece (16 ounce)
- Parmesan cheese: 1 cup (grated)
- garlic salt: (to taste)
Metric Conversion
Stages of cooking
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Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
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Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
