SPINACH, ARTICHOKE & ALMOND DIP

3/4 cup Fisher Sliced Almonds, divided

1 pkg (10-oz) frozen spinach

1 can (14-oz) artichokes, drained and coarsely chopped

1/2 tsp kosher salt

1/2 tsp ground black pepper

1 tbsp unsalted butter

2 garlic cloves, grated

1 brick (8-oz) cream cheese

1/2 cup sour cream

1/2 cup Parmesan cheese, finely grated

Cook spinach in a medium saucepan according to package directions. Transfer to a strainer and drain well. Set aside.

In the same saucepan, combine the butter and garlic. Cook over medium-low heat until the garlic is softened, about 2 to 3 minutes. Stir in the cream cheese, sour cream and Parmesan cheese. Heat another 3 to 4 minutes until melted and blended. Stir in the drained spinach and artichokes and heat until hot, another 3 to 4 minutes.

Chop 1/2 cup of the almonds and stir into the spinach mixture. Transfer mixture to a 9-inch pie plate. Top with the remaining almonds and serve warm.

Note: If you want to brown the top, place in broiler for 1 to 2 minutes.

This is not only a good dip, cooled, it makes a tasty spread for a ham sandwich.

Recipe and photo from Fishernuts