Spinach Artichoke Dip

• 8 oz light cream cheese full fat is fine but I used light
• 16 oz light sour cream same you can use full fat if you want
• 1 stick 1/2 C butter
• 10 oz frozen chopped spinach thawed and squeezed to remove excess liquid
• 14 oz Artichoke Hearts
• 4 oz diced chilies mild drained (don’t worry this doesn’t make it spicy AT ALL pinky promise)
• 1 1/2 C shredded Parmesan cheese
• 1 TBS chopped garlic

Instructions

Easiest Method

• Chop artichokes.
• Drain off any excess liquid from spinach and chilies.
• Combine everything in crock pot and allow to heat through (about 40 minutes).

Fast Method

• Combine the cheeses, butter, and sour cream in a pot over medium heat or on sautee in an Instant Pot pressure cooker until melted and combined.
• While the cheese is melting drain and chop the artichokes and drain any excess liquid off of the spinach.
• Stir the spinach, artichokes, chilies, and garlic into the cheese.
• Serve warm. This makes enough to fill a 2 quart crock pot.