And for good reason.

It's really easy, and you won't be able to stop eating it.

We're gonna start off with an eight ounce package of cream cheese and one stick of butter.

We're just gonna toss that right into the pot.

Then we're gonna take a 16 ounce tub of sour cream and added to the pot.

And if you're concerned about acquiring a muffin top, it's okay to use light sour cream and a low fat cream cheese.

It's just less calories, so leave that up to you.

So go ahead and put that right into the pot, okay?

And then, finally, add your one and 1/2 cups of grated Parmesan cheese.

Just toss it in and we're gonna eat that over about medium to medium high heat and stir occasionally just so you don't scorch the bottom.

You want to go ahead and drained and coarsely chopped your artichoke hearts.

It doesn't have to be perfect.

Just small chunks is great.

So once you have your artichoke chop, just add it to the top, costs it ready then we're going to take your thought frozen spinach and we just want to use a 10 ounce package and toss it in than a four ounce can of drink jalapenos.

And don't be afraid to add the jalapenos.

They had some really nice heat to this recipe.

It's not overpowering, it's just perfect.

So toss those in and finally we're gonna add about two or three garlic cloves.

I have two huge ones, and so I'm adding two huge ones and just give everything a good stir and let it come to a nice hot temperature, almost a simmer, and it's done that shouldn't even be called the recipe.

It's so easy.

So let me just grab budget.

And when nobody's watching, do the necessary taste test, of course.

Generous size one that's not very generous.

Let's do that again.

All right, that's good.

So good.

I like to use kettle tortilla chips with my dips because Kettle has this really authentic flavor, and it's one of the few companies that actually doesn't have genetically modified ingredients.

I can munch on that big thank you to kettle chips for sponsoring this video.

Kettle Chips does offer 14 different flavors of chips, probably more than I could ever eat in a year.

But I'll share with you my favorites.

I love the salt and vinegar chips.

I'm a little obsessed with those to the point where your tongue feels like it's a little numb.

And then also, the unsalted chips are awesome for kids.

For more great recipes like this, and to find a print friendly version of the dip, visit Natasha's kitchen dot com.