Spinach, Jalapeno and Artichoke Dip
Ingredients: 8 oz cream cheese 16 oz light sour cream 1 stick (8 tbsp) unsalted butter 1½ – 2 cups shredded Parmesan cheese 14 oz quartered artichoke hearts, drained and coarsely chopped 4 oz can diced jalapeños, drained 10 oz frozen spinach (thawed and drained) 2-3 garlic cloves, pressed Instructions In a medium pot over… Spinach, Jalapeno and Artichoke Dip