Note: One batch made 2 to 3 containers of dip (I used pint sized plastic containers to freeze.).
2 Tbsp butter
2 tsp minced garlic
10 oz. frozen chopped spinach, partially thawed
12-14 oz. canned or jarred artichoke hearts (not in marinade), drained and chopped
8 oz. lowfat cream cheese
16 oz. reduced fat sour cream
3/4 c. grated Parmesan cheese
1/2 tsp salt
Melt the butter in a saucepan using low heat. Add the garlic and stir until fragrant. Add the spinach and artichoke hearts and cook until the spinach is completely thawed. Add the cream cheese, sour cream, and Parmesan cheese. Stir until the cheeses are melted. Add the salt, stir, and remove from heat.
Allow the dip to cool before pouring into a rigid container. Seal, label and freeze.
To serve: Thaw and then heat on the stovetop or in the microwave. Serve hot with tortilla chips, crackers, breadsticks, or vegetables.
Adapted from the Big Book of Freezer Cooking