xiaoxl/recipe_data huggingface dataset:
Simply Elegant Salmon in Champagne Sauce With Fresh Dill


Ingredients:
salmon fillets, butter, shallots, all-purpose flour, heavy cream, fresh dill, fresh lemon

Directions:
First of all, smear a little butter over the base of a large frying pan, then arrange the fillets in it.
Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry], then bring it to a simmer over a medium heat. Now spoon the Champagne over the top of the fillets before putting the lid on.
Gently poach the salmon, covered, for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back.
While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned.
When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm.
Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more.
Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the cream, whisking until the sauce is smooth. Let it come to a simmer and cook for 1-2 minutes, then season with salt & pepper to taste.
Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta (optional] and a sprig of dill on top, along with fresh lemon wedges and hand the rest of the sauce round in a warmed jug.
Very nice accompanied with fresh, shelled peas, or a green salad with plenty of cucumber and a lemony dressing.
Vegan Enchilada Casserole


Ingredients:
yellow onion, garlic, chili powder, dried oregano, dried basil, diced tomatoes, black beans, zucchini, greens, corn tortillas, avocado

Directions:
1. Heat 1 tablespoon of water in a large frying pan or soup pot over medium-high heat. When the water starts to sputter, add the onion and bell pepper, and cook, stirring, for about 5 minutes. Reduce the heat to medium, and add the garlic, chili powder, oregano, and basil, and cook for 2 minutes more, adding a little water as needed to prevent sticking.
2. Stir in the diced tomatoes, beans, zucchini, corn, greens, and the 4 cut-up corn tortillas, then cover and cook for 5 minutes, stirring halfway through.
3. Preheat the oven to 375°F. Set aside a 9×13-inch casserole dish (you do not need to prepare it with any oil or parchment paper].
4. Place 1 cup of the cooked vegetables into a blender, and blend until smooth (add a little water if the mixture is too thick to blend]. Stir this back into the cooked vegetables.
5. Spoon the mixture into the casserole dish, and scatter the remaining 2 cut-up corn tortillas on the top. Bake uncovered for 15 minutes. Set aside for 5 minutes before serving.
Broccoli Fish Bake


Ingredients:
broccoli stems, fresh broccoli, skim milk, cheese, margarine, paprika

Directions:
Preheat oven to 450 degrees., In 2 quart shallow baking dish, arrange broccoli., Top with fish., In small bowl mix soup and milk and pour over fish., Sprinkle cheese over soup mixture., Mix bread crumbs, margarine and paprika and sprinkle over cheese., Bake for 20 minutes or until fish flakes easily when tested with fork.
Sopa de Mariscos (Seafood Soup)
Category: soups-stews-and-chili
By Rob

A Tex-Mex inspired seafood soup with a rich broth for a satisfying Sunday meal.

Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3  medium carrots, diced
1 ear fresh corn, kernels cut from cob
1 stalk celery, halved and diced
6 cups chicken stock (such as Swanson®)
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10 ounce) can diced tomatoes with green chile peppers, lime, and cilantro (such as RO*TEL®)
1  ancho chile pepper, diced
1 tablespoon chili powder
2 teaspoons ground cumin
1 pound fresh littleneck clams
1 pound fresh mussels
1 pound fresh cod, cut into bite-sized pieces
¾ pound fresh shrimp, peeled and deveined
¼ cup fresh cilantro, chopped, or to taste
1  avocado, peeled and sliced

Directions:
Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes. Meanwhile, place clams and mussels in a bowl of cold water to filter out sand. Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.

Prep time: 30 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 35 mins
Yields: 10 servings

Calories: 278.2
Fat: 9.5 g
Saturated fat: 1.5 g
Carbohydrates: 15.5 g
Sugars: 2.4 g
Dietary fiber: 3.8 g
Protein: 33.2 g
Cholesterol: 112 mg
Sodium: 925.3 mg
Oh No! Not Another Salad Recipe!


Ingredients:
fresh basil leaf, honey, Dijon mustard, walnut oil, extra virgin olive oil, red leaf lettuce, dried cranberries, red onion, pine nuts, walnuts, pecorino romano cheese, fresh basil leaves

Directions:
*Important Note: If you are using ground fennel instead of fennel pollen, add 1/2 tablespoon softened honey to the dressing.
DRESSING: Combine cranberry juice, vinegar, basil, honey, Dijon mustard and fennel pollen in a small non-reactive bowl.
Whisk vigorously. Whisk in both oils in a slow steady stream.
Season to taste with salt and pepper.
SALAD: Combine spinach, red leaf lettuce, sweetened dried cranberries, onion and nuts in large bowl.
Drizzle salad with dressing; gently toss to coat well.
Sprinkle with cheese.
Garnish with fresh basil leaves.
Serves 2 as a meal or 4 as a side salad.
TIP from the O-S website: "Add grilled shrimp for a sensational light supper.".
Garlic-Wine Rice Pilaf


Ingredients:
lemon, rind of, garlic, parsley, unsalted butter, rice, dry vermouth

Directions:
Chop together the lemon rind, garlic and parsley.
Heat the butter in heavy 2-qt pot.
Cook the garlic mixture very gently for 10 minutes.
Stir in the rice.
Stir over medium heat for 2 minutes.
Combine the stock and wine in a saucepan.
Heat until it begins to bubble at the sides.
Stir into rice; add salt and freshly ground pepper.
Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender.
Fluff with a fork.
Cover the pot with a kitchen towel and lid until it is time to serve.
Serve hot or at room temeperature.
Kelli's Carrot Cake


Ingredients:
sugar, canola oil, all-purpose flour, baking soda, cinnamon, nutmeg, salt, eggs, carrots, carrots, crushed pineapple, pecans, cream cheese, powdered sugar, butter, pecans

Directions:
Cake:
Preheat oven to 350 F (180 C].
Beat sugar, drained crushed pineapple, and applesauce together. Then add eggs and carrots.
In another bowl mix together the flour, baking soda, salt, cinnamon, nutmeg, and chopped pecans (optional].
Next slowly add the dry ingredients into the wet ingredients and mix well until fully blended.
Pour into greased cake pan(s] and place in oven.
Bake for 30-40 minutes until inserted toothpick comes out clean.
Icing:
Beat the cream cheese and room temperature butter until soft. Add the remaining powdered sugar and pecans until evenly blended.
Wait at least 1 hour for cake to cook before icing.
Chicken Royale


Ingredients:
boneless skinless chicken breasts, boursin cheese, english walnuts, salt, black pepper, dry white wine, butter, margarine

Directions:
Pound chicken breasts to 1/4-inch thickness with flat side of meat mallet or chef's knife.
Roll cheese in walnuts.
Place 1 spinach leaf on each breast; top with a cheese quarter. Fold chicken around spinach  and cheese to form a mound.Sprinkle salt and pepper over chicken. Place chicken in baking pan. Cover. Bake in 350 degree oven for 30 minutes or until chicken is fork-tender.
Mix wine and dressing in small skillet. Cook over medium heat until sauce is reduced by one-half: stir in butter or margarine. Pour sauce over chicken.
Serve with rice.
*If raspberry vinaigrette is not available, substitute 1/4 cup bottled reduced calorie red wine vinegar and oil dressing and 1/4 cup     seedless raspberry jam. Omit butter or margarine.
Cucumber Salad


Ingredients:
cucumbers, green onion, serrano chili pepper, rice vinegar, water, sugar, garlic clove, salt, turmeric

Directions:
Halve unpeeled cucumbers lengthwise, then thinly slice cucumbers crosswise.
In a shallow dish, combine cucumbers, green onion, and serrano pepper; set aside.
For marinade, in a small mixing bowl combine rice vinegar, water, sugar, garlic, salt, and turmeric.
Stir until sugar dissolves.
Pour over cucumber mixture.
Cover and marinate in the refrigerator for at least 2 hours, stirring occasionally.
Store in the refrigerator for up to 3 days.
Drain before serving.
Sesame Ginger Sauce
Category: side-dish
By DPIEKARA

A great dipping sauce for chicken.

Ingredients:
2 tablespoons soy sauce
1 tablespoon Dijon mustard
¼ teaspoon sesame oil
¼ teaspoon grated fresh ginger root
2 ½ teaspoons water

Directions:
In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 servings

Calories: 43.6
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 5.6 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 2 g
Sodium: 2178.9 mg
Vitamix® Hummus
Category: appetizers-and-snacks
By TroyC

This is the result of my quest for perfectly creamy and flavorful hummus. We have many Middle Eastern restaurants in metro Detroit and I've always wanted to perfect the recipe at home. The secret to ultimate creaminess with this recipe is the Vitamix® blender, which really emulsifies the mixture so it's not grainy. Using a food processor in the past, it never came out smooth. Drizzle with extra-virgin olive oil and lightly garnish with a dash of paprika or minced parsley if desired. Sprinkle toasted pine nuts on top when serving for a savory variation. Great with fresh baked pita, pretzels, or sliced vegetables.

Ingredients:
2 (15 ounce) cans chickpeas
6 tablespoons extra-virgin olive oil, divided
1 ½ tablespoons minced garlic
1  lemon
⅓ cup tahini (sesame seed paste)
½ teaspoon salt
1 dash ground cumin, or more to taste

Directions:
Pour 1 can of chickpeas with its liquid into a Vitamix® blender. Drain the second can of chickpeas, reserving liquid. Set liquid aside and add chickpeas to the blender. Heat 1 tablespoon oil in a 6- to 8-inch saute pan over medium-high heat. Add garlic and saute until just turning golden in color, about 1 minute. Immediately remove from heat and add sauteed garlic with pan oil to the blender. Use a citrus press to squeeze juice from the lemon directly into the blender, avoiding getting seeds into mixture. Add remaining oil, tahini, salt, and cumin. Blend thoroughly on high speed for 1 to 2 minutes. Add in desired amount of reserved chickpea liquid slowly and continue blending until desired consistency is reached, 2 to 3 minutes. To serve, scoop hummus into a flat serving bowl and spread evenly around in a circular fashion.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 cups

Calories: 29.7
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 2.5 g
Dietary fiber: 0.6 g
Protein: 0.7 g
Sodium: 45.8 mg
Alouette Crumbled Blue Cheese Pear and Baby Arugula Salad


Ingredients:
blue cheese, pear, red grapes, baby arugula

Directions:
*  Remove arugula salad from bag and rinse and dry.
* Place in serving bowl.
* Split grapes in half and place on baby arugula.
* Split and remove core from the pear and slice into 1/8 inch slices and place on arugula.
* Pour red wine vinaigrette on salad and gently toss.
* Sprinkle Alouette®Crumbled Blue cheese on top and serve.
Alternative serving suggestions:.
Substitute the red wine vinaigrette for Champagne vinaigrette.
Add slivered walnuts for additional texture.
Swedish Christmas Glogg
Category: world-cuisine
By Myleen Sagrado Sjödin

Glogg is warm served during the Christmas holidays in Sweden and other Scandinavian countries, as it is sweet, spicy, and warming. This is the adult version of the drink, so don't serve it to the kids! Garnish drinks with raisins and slivered almonds. Serve warm with gingerbread cookies.

Ingredients:
2 (750 milliliter) bottles fruity red wine, such as Beaujolais
1 (750 milliliter) bottle port wine
3 (3 inch) cinnamon sticks
14  whole cloves
1  orange, peel cut into thin strips
1 cup white sugar, or to taste
¾ cup rum, or to taste
¼ cup brandy, or to taste
1 cup raisins
1 cup slivered almonds

Directions:
Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling. Mix the raisins and almonds together in a bowl. To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 15 servings

Calories: 304.7
Fat: 4.9 g
Saturated fat: 0.4 g
Carbohydrates: 28.5 g
Sugars: 21.3 g
Dietary fiber: 1.9 g
Protein: 2.5 g
Cholesterol: 0 mg
Sodium: 8 mg
Almond Lace Cookies


Ingredients:
granulated sugar, flour, butter, vanilla extract

Directions:
In a large bowl mix together the sugar, flour and almonds., Stir in the egg white, butter and vanilla until blended., Drop dough by tablespoonfuls 3" apart on parchment lined baking sheets., Bake in a preheated oven for 10-12 minutes., Let cool on the baking sheets and then remove from paper., Store in an airtight container.
Crispy Roasted Potatoes
Category: side-dish
By Lindsay W

As a kid growing up, I always loved these slightly spicy, yet crispy, roasted potatoes. If only I had known then how easy they were to make!

Ingredients:
2 ½ pounds red potatoes, cubed
3 tablespoons olive oil
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon ground black pepper
¼ pinch paprika

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan. Place potatoes into a large bowl. Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed. Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 5 servings

Calories: 232.1
Fat: 8.4 g
Saturated fat: 1.2 g
Carbohydrates: 36.5 g
Sugars: 2.4 g
Dietary fiber: 3.9 g
Protein: 4.3 g
Sodium: 195.2 mg
Lentil Burgers
Category: everyday-cooking
By karkar

Easy lentil veggie burger adapted from SILVERWOLF's 'Butter Bean Burgers.' Additional vegetables may be added, as well as extra spices to enhance the flavor. You should also use whatever cheese you like.

Ingredients:
2 ½ cups cooked lentils
1 small onion, diced
1  egg, beaten
¼ cup diced bell pepper
⅛ cup Italian-seasoned bread crumbs
⅓ cup shredded mozzarella cheese
1 teaspoon olive oil-packed minced garlic
1 pinch salt
1 pinch ground black pepper
¼ cup cornmeal, or as needed
1 tablespoon olive oil

Directions:
Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl. Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix. Divide the mixture into four equally sized portions, roll into balls, and flatten into patties. Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat. Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 burgers

Calories: 272.8
Fat: 7.1 g
Saturated fat: 1.9 g
Carbohydrates: 37.2 g
Sugars: 3.7 g
Dietary fiber: 10.8 g
Protein: 16.5 g
Cholesterol: 52.5 mg
Sodium: 104.7 mg
Rustic Sausage Pasta
Category: world-cuisine
By Heather W

This recipe can easily be altered to suit your tastes. It is my husband's absolute favorite dish!

Ingredients:
1 (12 ounce) package rotini pasta
1 pound bulk Italian sausage
1 small onion, chopped
2 cloves garlic, minced
1  red bell peppers, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1 cup mushrooms, sliced
salt and pepper to taste
1 (14.4 ounce) can diced tomatoes
1 cup tomato sauce
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes. Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 6 servings

Calories: 488.8
Fat: 19.3 g
Saturated fat: 7.5 g
Carbohydrates: 54.1 g
Sugars: 7.7 g
Dietary fiber: 4.4 g
Protein: 24.9 g
Cholesterol: 41.5 mg
Sodium: 1153.5 mg
Spicy African Yam Soup
Category: soups-stews-and-chili
By Colleen Campo

An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!

Ingredients:
1 teaspoon vegetable oil
1 small onion, chopped
1 large sweet potato, peeled and diced
1 clove garlic, minced
4 cups chicken broth
1 teaspoon dried thyme
½ teaspoon ground cumin
1 cup chunky salsa
1 (15.5 ounce) can garbanzo beans, drained
1 cup diced zucchini
½ cup cooked rice
2 tablespoons creamy peanut butter

Directions:
Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning. Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes. Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 344.6
Fat: 6.9 g
Saturated fat: 1.2 g
Carbohydrates: 62.2 g
Sugars: 8.8 g
Dietary fiber: 10.7 g
Protein: 11.5 g
Sodium: 822.1 mg
Peachy Keen Smoothie


Ingredients:
banana, peach yogurt, vanilla extract, sugar

Directions:
Place all items into blender, cover, and blend until smooth., Serve immediately.
4-Hour Milk-Braised Pork


Ingredients:
boneless pork shoulder, butter, milk, onions, leek, garlic cloves, ground nutmeg

Directions:
Preheat your oven to 350°F / 180°C  Place the oven rack in the middle position.
In a large ovenprrof saucepan, brown the pork roast in the butter and then season with salt and pepper.
Add the milk and bring to the boil. Add the vegetables and nutmeg.
Cover the saucepan and transfer to the oven for 2 1/2 hours. Dont worry if the milk looks like its curdling at first; you will be straining the liquid through a sieve.  (I'm guessing at this point if you dont have a saucepan that can be placed straight into the oven that you could transfer the contents to a lidded casserole or baking dish.].
Uncover and then continue cooking until the sauce is reduced by a little less than half. About 1 1/2 hours. Turn the pork shoulder every 20 minutes.
Remove the meat and set aside.
Strain the braising liquid. Whisk the sauce and adjust the seasoning.
Serve the pork on a large platter. Suggested to serve with mashed sweet potatoes to enjoy with the gravy and a green vege.
Greek Quinoa
Category: salad
By Lindsay

Great to bring as a side dish to a BBQ or as lunch for the week. Easy to make in advance.

Ingredients:
2 cups water
1 cup quinoa, rinsed
½ cup olive oil
⅓ cup sliced Kalamata olives
⅓ cup crumbled feta cheese
⅓ cup halved cherry tomatoes
2 tablespoons shredded fresh basil leaves

Directions:
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large serving bowl and let cool completely. Drizzle olive oil over cooled quinoa and stir. Fold olives, feta cheese, tomatoes, and basil through the quinoa.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 cups

Calories: 485.6
Fat: 37.1 g
Saturated fat: 7.5 g
Carbohydrates: 29.9 g
Sugars: 0.9 g
Dietary fiber: 3.3 g
Protein: 9.3 g
Cholesterol: 18.7 mg
Sodium: 425.4 mg
Mashed Potato Volcanoes


Ingredients:
potatoes, butter, milk, salt, milk, flour, salt, cheddar cheese, ketchup, broccoli floret

Directions:
Put the diced potatoes in a large saucepan and cover with water. Bring to a simmer, then cover and simmer over medium heat until tender, about 15 minutes.
When the potatoes are done, drain them and transfer to a mixing bowl. Add the butter and milk and stir. Mash the potatoes well with a potato masher, then add a little salt if desired.
In the meantime, make the "lava." Heat the milk in a small saucepan. Dissolve the flour in just enough water to make it smooth and flowing. When the milk is hot, stir the dissolved flour slowly into the saucepan. Sprinkle in the salt, then the optional cheese and stir until it is melted. Simmer the mixture gently until smooth and thick. Stir the ketchup into the sauce, but leave some red streaks showing, so that it looks "fiery."
Divide the mashed potatoes among 4 serving plates. Have everyone shape them into mountains, then press the tops down lightly to flatten. Finally, have them make a small indentation at the very top with their thumb.
Have the children arrange some of the peas or broccoli florets around the volcano. These are trees and bushes.
Let each child pour some of the "lava" into the indentation at the top of each "volcano" with a small ladle. It should flow down the sides. It's fine if it drips over the "greenery" too. Eat at once, before the lava solidifies into magma!
Almost-Famous Spinach-Artichoke Dip


Ingredients:
kosher salt, spinach, unsalted butter, onions, garlic clove, all-purpose flour, fresh lemon juice, Worcestershire sauce, parmesan cheese, sour cream, sharp white cheddar cheese, frozen artichoke heart, salsa

Directions:
Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan and sour cream.
Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.