Spicy Spinach and Artichoke Dip

By á-9003

I forgot where I found this recipe, but originally called for frozen spinach and monterey jack cheese. I use fresh spinach, steam and chop it. I use PEPPER Jack cheese instead. I think it does more for the dip. I pair it with homemade garlic toasts instead of tortilla or corn chips. It is delectable! Many friends and family begged me for the recipe.

Ingredients

• 1/2 cup butter (real, unsalted)
• 1 medium onion, chopped (1 cup)
• 20 oz fresh spinach, steamed (1/4 cup water in a pan, boil, add spinach) drained, & chop
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 8 oz pkg cream cheese
• 1 8 oz sour cream
• 1 cup shredded pepper jack cheese, divided
• 1 cup parmesan, fresh, divided
• 2 tbsp. Tobasco
• Salt to taste, mini garlic toasts (baquette bread cut in slices, garlic, melted butter) toast in broiler

Preparation

Step 1

Melt butter in large saucepan over medium heat. Add onion and cook until soft (about 5 minutes). Stir in chopped spinach, artichokes, cream cheese, sour cream, ¾ pepper jack and parmesan cheese, tobasco and salt. Heat thouroughly. Pour into baking dish, top with remaining cheese. Bake at 350 degrees until melted. Serve with garlic toasts or corn chips.