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Pastene Spinach and Artichoke Dip

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3-4 Servings
8 oz Cream Cheese
16 oz sour cream
1 stick butter
1 1/2 cups Grated Parmesan
1 can Pastene Quartered Artichoke Hearts drained and coarsely chopped
1 Package frozen spinach thawed and drained
1/2 Cup Sliced JalapeƱos, chopped
2 tsp Minced Garlic


  • In a medium pot over medium heat, melt together cream cheese, sour cream, butter, and parmesan, stirring frequently until melted and an even consistency. It should start to bubble.
  • Stir in coarsely chopped artichoke hearts, jalapenos, and drained spinach. Finally, stir in minced garlic. Serve hot!