This is a party pleaser! Vegetarians love this dip. And it’s good on pasta as an entree, too!
1 can drained & chopped artichoke
1 bag fresh spinach* (frozen in the bag)
1 8-ounce cream cheese
4-ounces heavy cream
4-ounces parmesan cheese
4-ounces chopped onion
2 tablespoons garlic
1 tablespoon Worcestershire sauce
2 tablespoons butter
*Nina Tip: Keep your fresh spinach in the bag, place it in the freezer. After it’s completely frozen, you can crunch the bag with your hands, that way you don’t have to chop. When you crunch the bag, it chops itself!
Sauté the butter and onion. Add the cream cheese and heavy cream. Blend together. Add garlic and parmesan cheese. Add the fresh frozen chopped spinach. Add chopped artichokes in small pieces. Cook for 30 minutes on low heat. Serve with crackers. If you want to spice it up, add Zatarain’s Creole seasoning to your taste.
If the dip is too runny, you can dust a little flour on the top and stir in to make it thicker.