INGREDIENTS
8 oz
cream cheese (reduced fat is ok)
16 oz
light sour cream
1 stick
unsalted butter
1 1/2
– 2 cups shredded Parmesan cheese
14 oz
quartered artichoke hearts, drained and coarsely chopped
4 oz
can diced jalapeños, drained
10 oz
frozen spinach (thawed and drained)
2
garlic cloves, pressed