Spinach Artichoke Dip

• 1/4 Cup Butter


• 3 Cloves garlic, diced


• 1/3 Cup Onion, diced


• 2 10oz. Packages Frozen chopped Spinach, partially thawed


• 1 14oz. Can Artichoke Hearts, drained and chopped


• 2 8oz. Packages Cream Cheese


• 2 16oz. Containers Sour Cream


• 1-1/2 Cup grated Parmesan Cheese


• Salt to taste

Melt the butter in a large saucepan over medium high heat. Stir in garlic and onions and saute. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.

Blend together cream cheese and sour cream. Stir in the spinach mixture. Mix well. Stir in Parmesan Cheese and salt to taste. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm






Instead of using canned artichoke hearts, I went out to my garden and picked 12 ripe artichokes. I started by rinsing them well under cold water. To get them clean use a soft kitchen brush to remove the natural light film that Artichokes produce while growing. Then with a sharp, serrated knife remove about one inch from the top of the Artichoke. Next, trim the stem to 1 inch. Remember that the stem is a continuation of the heart, so leave some of it on. Now take scissors and snip off the thorny end of each tip. This step is optional, but I like to do it because it makes such a nice looking presentation.

To cook the artichokes, bring a large pot of salted water to boil. Place the artichokes into the pot and cover. Cook on high simmer until they are tender. It generally takes about 30 minutes for a Medium sized artichoke and 45 for a large one. You will know when they are cooked when a sharp knife goes through the artichoke base with ease.

I fed my family the artichokes for dinner with a butter sauce to dip in and then had them stop when they came to the heart. I then just chopped up each heart and used it for the recipe.

The dip is absolutely evil and should only be made on special occasions and for a large crowd so that you are not tempted to eat the entire bowl.