Skillet Spinach and Artichoke Dip
I Thee Cook
I Thee Cook
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Ingredients
  • 8 ounces light cream cheese
  • 16 ounces light sour cream
  • 1/2 stick or 4 tablespoons butter
  • 2 cups shredded parmesan cheese
  • 1 cup shredded mozzarella
  • 1-14 oz can artichoke hearts, drained and chopped
  • 1- 10 oz package chopped frozen spinach, defrosted and drained
  • 2 cloves garlic, grated
  • Directions
  • In a medium pot over medium heat, melt together cream cheese, sour cream, butter, 1/2 of the mozzarella cheese, and parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.

Instructions

Comments

Log in or Register to write a comment.