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.
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