This is an awesome dip recipe and I love it because it really makes a lot of dip. I get asked to make it all the time. I have a 4-Quart Slow Cooker with a “Keep Warm” setting and this recipe makes just the right amount for it. I got the original recipe from All Recipes.com but I added extra artichokes in my version. Make it in a pretty big pot and then transfer to a crock pot. If you can find them, I really like to serve Tostitos Gold Chips with this dip because they are a thicker chip. But some people like bagel chips or crackers with it as well.
SPINACH ARTICHOKE DIP
INGREDIENTS:
|
1/4 cup butter
1 (10 ounce) package frozen
chopped spinach, partially
thawed and drained
2 (14 ounce) can artichoke
hearts, drained and chopped
|
2 (8 ounce) packages cream
cheese, softened
2 (16 ounce) containers sour
cream
1 cup grated Parmesan cheese
garlic salt to taste
|
DIRECTIONS:
| 1. | Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes. |
| 2. | 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. Enjoy! |
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