Artichoke & Spinach Dip
- Medium white sauce:
- 1 10oz package frozen chopped spinach (thaw & drain well)
- 1 lg can artichoke hearts, chopped & drained
- 1 cup Monterey Jack cheese, shredded
- 1 cup grated Parmesan cheese
- 2 tbls butter
- 2 tbls flour
- 1 cup milk
- Dash of hot sauce.
Thaw and drain spinach.
Chop and drain artichoke hearts.
Combine with Monterey Jack and Parmesan cheeses.
Heat 2 tbls of butter, 2 tbls flour and 1 cup milk to sauce consistency.
Stir into other ingredients.