Spicy Spinach & Artichoke Dip

By TrayH

Ingredients

• 1/2 cup butter or margarine (1 stick)
• 1 medium onion, chopped (1 cup)
• 2 (10-ounce) packages frozen chopped spinach, thawed and well drained
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 (8-ounce) package cream cheese
• 1 (8-ounce) carton sour cream
• 1 cup shredded Monterey Jack cheese, divided
• 1 cup grated Parmesan cheese, divided
• 2 tablespoons TABASCO® brand Original Red Sauce
• Salt to taste
• Toasted pita bread wedges
• 1 medium tomato, chopped (1 cup)

Details

Adapted from tabasco.com

Preparation

Step 1

* 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 of the Monterey Jack cheese, 3/4 cup of the Parmesan cheese, TABASCO® Sauce and salt.

* Stir until well blended and heated through.

* Pour mixture into a 1 1/2-quart casserole dish and top with remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheese.

* Bake in a 350°F oven until cheese starts to brown, about 10 minutes.

* Serve with pita bread and garnish with tomatoes.


Makes about 4 cups.