recipeFrom the kitchen of Janet Cuddigan

This could well be the perfect appetizer for your New Year’s Eve party or as a snack as you settle onto the couch with the family for movie night.  Plus, you can make it ahead of time, keep it chilled and ready in the fridge and warm it up just before everyone digs in.


  • ¼ cup butter
  • 1 (10 ounce) package frozen chopped spinach, partially thawed
  • 1 (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

spinach artichoke dipDirections:

Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.

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.


Adapted from


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