Spicy Spinach & Artichoke Dip

By nlhartman

This is the one I usually use--be careful with the Tabasco sauce!

Ingredients

• 1/2 c. butter
• 1 medium onion, chopped
• 2 10 oz. pkgs. frozen chopped spinach, thawed and well drained
• 1 14 oz. can artichoke hearts, drained and chopped
• 1 8 oz. pkg. cream cheese
• 1 8 oz. pkg. sour cream
• 1 c. shredded Monterey Jack cheese, divided
• 1 c. grated Parmesan cheese, divided
• 1-2 T. tabasco sauce (I usually use 1/2 to 1 T.)
• Salt to taste
• Corn chips or crackers

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 c. Monterey Jack cheese, 3/4 c. Parmesan cheese, tabasco and salt.
Stir until well blended and heated through.
Pour mixture into 1 1/2 quart casserold dish and top with remaining Monterey Jack and Parmesan.
Bake in a 350 oven until cheese starts to brown, about 10 minutes.
Serve with corn chips or crackers.