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Spinach and Artichoke Dip

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Spinach and Artichoke Dip:

1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.

2. Stir in coarsely chopped artichoke hearts, your drained jalapeņos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves

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