8ozlight cream cheesefull fat is fine but I used light
16ozlight sour creamsame you can use full fat if you want
1stick1/2 C butter
10ozfrozen chopped spinachthawed and squeezed to remove excess liquid
4ozdiced chiliesmild drained (don’t worry this doesn’t make it spicy AT ALL pinky promise)
1 1/2Cshredded Parmesan cheese
1/4Cgrated Romano cheese
Drain off any excess liquid from spinach and chilies.
Combine everything in crock pot and allow to heat through (about 40 minutes).
Combine the cheeses, butter, and sour cream in a pot over medium heat or on sautee in an Instant Pot pressure cooker until melted and combined.
While the cheese is melting drain and chop the artichokes and drain any excess liquid off of the spinach.
Stir the spinach, artichokes, chilies, and garlic into the cheese.
Serve warm. This makes enough to fill a 2 quart crock pot.
A quick word about the ingredients. This does not have a spicy flavor or kick to it. But the chilies do add a little something to the overall flavor. I would serve this to the most spice sensitive people without worrying. 20 month old Teddy gobbled this down without a blink. Also you could just use all Parmesan cheese but I do like the depth of flavor you get by using the Romano.If you are not in a hurry you could easily make this in a crock pot and save one dish to clean. Just put it on high until the cheese is all melted through and then stir and turn to low or warm.