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Ingredientes
- 14 oz Artichoke hearts
- 2 Garlic cloves
- 1 4 oz can Jalapenos
- 10 oz Spinach, frozen
- 1 stick Butter, unsalted
- 8 oz Cream cheese
- 1 1/2 cups Parmesan cheese
- 16 oz Sour cream, light
Direcciones
- In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
- Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves.
- Serve hot with chips or crackers or toasted baguettes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 8 servings | |
| Calories 413 | |
| Calories from Fat 334 | 81% |
| Total Fat 38.07g | 48% |
| Saturated Fat 22.53g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 605mg | 25% |
| Potassium 344mg | 10% |
| Total Carbs 8.04g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.69g | 2% |
| Protein 12.17g | 19% |
