Name: Spinach, Artichoke and Almond Dip
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 24 Servings
Ingredients: 1 pkg. (10 oz.) frozen spinach; 1 can (14 oz.) artichokes, drained, coarsely chopped; 1/2 tsp. kosher salt; 1/2 tsp. ground black pepper; 1 Tbsp. unsalted butter; 2 cloves garlic, grated; 1 pkg. (8 oz.) cream cheese; 1/2 cup sour cream; 1/2 cup Parmesan cheese, finely grated; 3/4 cup Fisher® Sliced Almonds, divided

Directions

1. Cook spinach in a medium saucepan according to package directions. Transfer to a strainer to drain off any liquid and set aside.
2. Combine the butter and garlic in the saucepan used to cook the spinach. Cook over medium-low heat until the garlic softens, 2-3 minutes. Stir in the cream cheese, sour cream and Parmesan cheese. Heat 3 to 4 minutes or until cheese is completely melted. Stir in the spinach and artichokes, continue heating 3 to 4 minutes or until hot. Chop 1/2 cup of the almonds, stir into spinach mixture. Transfer to a 9-inch pie plate or a 10-inch tart pan. Top with the remaining 1/4 cup sliced almonds. Serve warm.

Cook’s Note

To brown top, broil dip for 1 to 2 minutes, if desired.

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Spinach, Artichoke and Almond Dip

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