Hot Spinach and Artichoke Dip
1 pkg(8oz) cream cheese
1 pkg(8oz) sour cream
2 pkg(10 oz each) frozen chopped spinach, thawed and well drained
1 can(s)(14 oz) artichoke hearts, drained and chopped
2 Tbsptobasco sauce
1 cparmesan cheese, grated and divided
1 cmonterey jack cheese, shredded and divided
·salt to taste
·serve with corn chips, crackers or toasted french bread
How to Make Hot Spinach and Artichoke Dip
- Preheat oven to 350 degrees
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 Cheese, 3/4 cup of Parmesan Cheese, Tobasco sauce and salt.
Stir until well blended and heated through.
- Pour mixture into a 1/2 quart casserole dish and top with remaining Monterey Jack and Parmesan Cheeses.
Bake until cheese starts to brown, about 10 minutes.
Serve on corn chips, crackers or toasted french bread pieces.