Spinach and Artichoke Dip Recipe

Palm Beach Personal Chef
Here is an appetizer for your upcoming Thanksgiving party festivities.
8 oz cream cheese (reduced fat if you dare)
16 oz (2 cups) plain, Greek yogurt (non-fat if that's important for you)
2 Tbsp butter
1 1/2 cups parmesan cheese
14 oz quartered artichoke hearts (not the marinated ones) , drained and coarsely chopped
4 oz can diced jalapeños, drained (if you like it spicier, don’t drain)
10 oz frozen spinach (thawed and drained)
2-3 garlic cloves

1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz Greek Yogurt, 2 Tbsp butter and 1.5 cups parmesan cheese, uncovered, stirring frequently until melted and an even consistency. It should start to bubble.
2. Stir in coarsely chopped artichoke hearts, your drained jalapeños and drained spinach. Finally, stir in 2-3 pressed garlic cloves. Let it bubble for a few minutes and it’s done.

Palm Beach Personal Chef
Fort Lauderdale Personal Chef
Miami Personal Chef
Freelance Chef