Hot spinach and artichoke dip

Name: Hot spinach and artichoke dip
Cuisine: American
Ingredients: 10 oz chopped frozen spinach (thawed and drained; 1 can artichoke hearts; 1 can Rotel tomatoes; 1 salt and pepper to taste; 6 clove garlic; optional more garlic powder to add with salt and pepper; 1 Extra virgin olive oil (enough to sauté garlic and onions); 1 cup shredded sharp cheedar cheese; 1 tbsp flour; 1/4 cup heavy cream; 8 oz shredded parmesan; 1 cup sour cream; 1/4 packages Ranch powder; 4 oz plain cream cheese; 1 tbsp onion, chopped

Lindsay @cook_2732415

Riverview, Hillsborough County, Florida

Hot spinach and artichoke dip

Lindsay @cook_2732415

Riverview, Hillsborough County, Florida

Saved

Ingredients

10 ozchopped frozen spinach (thawed and drained
1 canartichoke hearts
1 canRotel tomatoes
1salt and pepper to taste
6 clovegarlic
optional more garlic powder to add with salt and pepper
1Extra virgin olive oil (enough to sauté garlic and onions)
1 cupshredded sharp cheedar cheese
1 tbspflour
1/4 cupheavy cream
8 ozshredded parmesan
1 cupsour cream
1/4 packagesRanch powder
4 ozplain cream cheese
1 tbsponion, chopped

Saved

Steps

1

Saute garlic and onions with EVOO for 3 to 4 min. until translucent. Add pepper to taste
2

Add drained spinach and saute with garlic and onions. Add heavy cream and artichokes and simmer for a few minutes until it thickens (flour cooks off). Then add Parm. cheese, cheedar cheese, cream cheese sour cream, rotel tomatoes, cheese, and ranch. Cook until bubbly and taste and adjust seasoning as nee