Wring the spinach dry and put in a large bowl. Add the spinach, artichokes, 1/2 teaspoon salt and1/4 teaspoon pepper and stir to combine. 10 ounces frozen chopped spinach, thawed. 1 cup chopped marinated artichoke (you can buy them jarred)
Set the spinach and artichoke hearts aside. Squeeze the excess moisture out of the thawed spinach. Drain the artichoke hearts and roughly chop into smaller pieces
Add the sour cream, spinach, artichoke bottoms, Monterey Jack and Tabasco sauce. 12 ounces frozen spinach, defrosted, drained, wrung out by hand and coarsely chopped. 6 ounces artichoke bottoms, drained and cut into slices
Even better, this dish takes advantage of all our handy modern conveniences. Creamy decadent Spinach and Artichoke Dip meets good old Macaroni and Cheese
Using a hand-held mixer on medium speed, beat until creamy and smooth. Place the spinach in a clean, dark kitchen towel or paper towels and squeeze until all liquid is removed
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