Artichoke Spinach Dip

Kristen Beckstead

¼ cup butter

1 10 oz. pkg frozen spinach, partially thawed

1 14 oz. can artichoke hearts, drained and chopped

2 8 oz. pkgs cream cheese, softened

2 16 oz. containers sour cream

1 cup grated parmesan cheese

garlic salt to taste or minced garlic

Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes. Mix cream cheese and sour cream into the spinach mixture. Stir in parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10-15 minutes. Serve warm.