| frozen chopped spinach | 2 | 10 oz package | | butter | 1/2 | cup | | onion | 1 | chopped | | 14 oz can artichoke hearts | 1 | chopped |
| Cream Cheese | 1 | 8 oz pk | | shredded Monterey Jack cheese | 1 | cup (divided) |
| grated parmesan cheese | 1 | cup (divided) | | tabasco | 2 | tbs |
| salt | | to taste | | corn chips or crackers | | |
|
Directions:
SPINACH & ARTICHOKE DIP
Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup Monterey Jack, 3/4 cup Parmesan cheese, Tabasco and salt. Stir until blended and heated through.
Pour mixture into a 1/2 quart casserole dish and top with remaining cheeses. Bake at 350? until cheese starts to brown,, about 10 minutes. Serve with corn chips or crackers.
