Spicy Spinach and Artichoke Dip

By D_1Tri

Ingredients

• 1/2 cup (1 stick) butter
• 1 medium onion, chopped (1 cup)
• 2 (10 oz.) packages frozen chopped spinach, thawed and well drained
• 1 (14 oz.) can artichoke hearts, drained and chopped
• 1 (8 oz.) package cream cheese
• 1 (8 oz.) package sour cream
• 1 cup shredded Monterey Jack cheese, divided
• 1 cup grated Parmesan cheese, divided
• 2 tbsp. tobasco sauce
• salt
• corn chips or crackers

Preparation

Step 1

Melt butter in 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 Parmesan cheese, Tabasco sauce and salt. Stir until well blended and heated through. Pour into a 1/2 quart casserole dish and top with the remaining Monterey Jack and Parmesan cheese. Bake in a 350 ° oven until cheese starts to brown, about 10 minutes. Serve with corn chips or crackers. Yield: 4 cups.