Spinach and Artichoke Dip
BY
vannah1205
Savannah McCullum16 oz sour cream
1 stick butter
1 1/2 - 2 cups Parmesan cheese
14 oz artichoke hearts, quartered
10 oz frozen spinach
2-3 garlic cloves (or minced)
Salt
Combine cream cheese, butter, sour cream, and Parmesan cheese (shredded) over medium heat until melted. Drain and coarsely chop artichoke hearts; mix in. Thaw spinach and squeeze out water; mix in. Add garlic (if minced, I did a spoonful - you can approximate).
***salt was definitely needed, just keep adding (little by little) and storing until you like the taste.
***also used garlic powder to taste (along with minced, not clove - BUT it did not use as much minced as it called for --- might be too much for garlic powder and "proper" garlic amount)