Ingredients

• 2 tablespoons salted butter
• 1 , 16 ounce
• 0.5 cups chopped marinated artichoke hearts
• 2 tablespoons diced onion
• 1 teaspoon bottled minced garlic
• 1 teaspoon ground black pepper
• 0.5 teaspoons salt
• 0.5 teaspoons red pepper flakes
• ½ , 8 ounce
• 0.25 cups grated Parmesan cheese
• 2 ounces processed cheese food , such as Velveeta®
• 2 ounces horseradish Cheddar cheese

Instructions

1. 1 Melt butter in a large pot over medium heat. Add spinach, artichoke hearts, and any marinade oil that remains after chopping them. Add onion, garlic, pepper, salt, and red pepper flakes; cook, stirring regularly so it doesn't burn on the bottom, until spinach has wilted and mixture is wet, about 3 minutes.
2. 2 Reduce heat to low and add cream cheese, Parmesan cheese, processed cheese, and Cheddar cheese. Stir occasionally and allow to simmer, uncovered, until cheeses have melted and some of the water from the spinach has cooked off, about 3 more minutes. This allows the herbs and spices to infuse their flavor into the dip. Serve hot.

Nutrition per serving