Dani Moore Recipes
Spinach Artichoke Dip With Jalapeños
8 or Cream cheese
16 oz Light sour cream
1 Stick Unsalted Butter
1 1/2 to 2 c Shredded Parmesan
14 02 Quartered Artichoke hearts drained + chopped
4 oz diced Jalepenós
10 02 Frozen Spinich Thawed + drained
2-3 cloves garlic pressed
- In Medium pot over Medium heat, Melt together:
cream cheese, sour cream, butter and parmesan
- Stir Frequently, until melted and even consistency. Should start to bubble.
- Stir in coursely chopped Artichokes, drained spinich and Jalapeños.
- Stir in pressed garlic cloves.
Serve w| chips, Ritz Crackers or Toasted baguettes.