Spinach, Artichoke and Almond Dip

• 1 (10 ounce) package frozen spinach
• 1 (14 ounce) can artichokes, drained, coarsely chopped
• 12 teaspoon kosher salt
• 12 teaspoon ground black pepper
• 1 tablespoon unsalted butter
• 2 garlic cloves, grated
• 1 (8 ounce) package cream cheese
• 12 cup sour cream
• 12 cup parmesan cheese, finely grated
• 34 cup Fisher Sliced Almonds, divided

1. Cook spinach in a medium saucepan according to package directions.
2. Transfer to a strainer to drain off any liquid and set aside.
3. Combine the butter and garlic in the saucepan used to cook the spinach.
4. Cook over medium-low heat until the garlic softens, 2-3 minutes.
5. Stir in the cream cheese, sour cream and Parmesan cheese.
6. Heat 3 to 4 minutes or until cheese is completely melted.
7. Stir in the spinach and artichokes, continue heating 3 to 4 minutes or until hot.
8. Chop 1/2 cup of the almonds, stir into spinach mixture.
9. Transfer to a 9-inch pie plate or a 10-inch tart pan.
10. Top with the remaining 1/4 cup sliced almonds.
11. Serve warm.
12. Note: To brown top, broil dip for 1 to 2 minutes, if desired.

frozen spinach, artichokes, kosher salt, ground black pepper, unsalted butter, garlic, cream cheese, sour cream, parmesan cheese, fisher

Taken from www.food.com/recipe/spinach-artichoke-and-almond-dip-506164 (may not work)