I found this recipe on allrecipes.com and it is by far the best spinach artichoke recipe I have ever tasted. It reminds me of the spinach artichoke dip you order in a restaurant only it’s better because you make it with fresh spinach! It tastes creamy, garlicky, and will be gone quickly if you bring it to a potluck. This recipe is large enough for a group. I think sauteing the spinach and artichokes in the garlic butter are part of what makes this recipe so fantastic. Be warned that you may not be able to stop eating this dip!
Restaurant Style Spinach Artichoke Dip
adapted from allrecipes.com
1/4 cup butter
2 cloves of garlic, minced
1 bag of fresh spinach leaves, chopped **
1 (14 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container of reduced fat sour cream
1 cup grated Parmesan cheese
garlic salt to taste
**a 10 ounce package of frozen chopped spinach, thawed and drained of water will work too, but I think chopping fresh spinach is easier and tastes better. If you do use frozen spinach, make sure you squeeze the extra water out of the spinach so that your dip will not be watery.
Melt the butter in a large saucepan over medium heat. Stir in the garlic, spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture until it has melted and is smooth and creamy. Stir in the Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm with tortilla chips, carrots, celery, or fresh bread.