February 13, 2013

From NatashasKitchen.com by Natasha (Discovered by Charlotte)

Serves 8-14


225gms cream cheese (reduced fat is OK)
450gms light sour cream
8 tbsp unsalted butter
1 1/2 – 2 cups shredded parmesan cheese
400gms quartered artichoke hearts, drained and coarsely chopped
115gm can diced jalapeños, drained
285gms frozen spinach (thawed and drained)
2-3 cloves garlic, crushed


1.In a medium pot over medium heat, melt together the cream cheese, sour cream, butter and parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
2. Stir in coarsely chopped artichoke hearts, your drained jalapeños and drained spinach.
3. Stir in the crushed garlic.
4. Serve hot with chips or crackers, or toasted baguettes.

Note: Make this the day before to let the jalapeños really infuse their flavour. Reheat in the oven (180C).


Le Vin:

Pouilly-Fuissé, (Chardonnay),  AOC, Burgundy, France, 2009

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