1 carton (16 oz.) sour cream
1 envelope Italian dressing mix
2 (6 oz.) jars marinated artichoke hearts, chopped & drained
1 (10 oz.) package frozen chopped spinach, thawed & well drained
1/4 c. green onion, chopped
1/2 c. red pepper, chopped
Mix all ingredients until well blended; cover. Refrigerated several hours or until chilled. Serve with vegetables or crackers.
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Tips: This is a very flavorful cold spinach artichoke dip and is great for holiday potlucks. Once your spinach is thawed, take it in small handfuls and squeeze all the extra liquid out of it. I was able to get out 1/2 c. of "spinach juice". That much extra liquid would definitely change the consistency of your dip if not removed. I serve it with carrots, celery and Ritz crackers. I also shared this recipe at 11th Heaven's Homemaker Mondays, The Grocery Cart Challenge's Recipe Swap & Life as MOM's Ultimate Recipe Swap.
Recipe adapted from Kraft