Creamy Spinach Artichoke Dip

Christine Downing Hughes

• 2 c marinated artichoke hearts (drained & chopped up)
• 1 can jalapenos (about 4 oz can) diced small
• 1 box (10 oz) frozen chopped spinach, dethawed and drained and chopped
• 1 cube (1/2 c) butter melted
• 1 (8 oz) block cream cheese softened
• 2 cups sour cream
• 1 container powdered parmesan cheese (about 1 1/2 cups)
• 3/4 tsp garlic powder

Mix together well. Bake at 350 till bubbly. Or store in refrigerator and bake portion sizes individually at each serving.

Tartar Sauce

• 1/2 c mayonnaise
• 2/3 c Miracle Whip
• 1 – 2 Tbs pulverized onion (we just put it in the blender/bullet)
• 1 – 2 Tbs  pulverized dill pickles (we just put it in the blender/bullet)

Pulverize the onions and pickles.  Stir in mayonnaise & Miracle Whip.

SO GOOD!  We eat this ALL.THE.TIME with fish.