This is by far the BEST spinach artichoke dip I have ever had. I have made this many times and it is always a hit. I know that you will enjoy this and make it again and again!
Ingredients:
1/2 cup unsalted butter
1 medium onion, chopped, about 1 cup
2 10-ounce packages frozen, chopped spinach, thawed and squeezed dry
1 14-ounce can artichoke hearts, drained and chopped
8 ounces cream cheese, room temperature
8 ounces sour cream
1 cup shredded Monterey Jack cheese, divided use
1 cup grated Parmesan cheese, divided use
2 teaspoons Tabasco sauce, or to taste (I prefer more because I am a Southern girl and LOVE spicy food)
Salt to taste
Tortilla chips or corn chips
Preheat oven to 350. In a large skillet over medium-high heat, melt butter and saute onion until soft, about 5 minutes. Stir in spinach, artichoke hearts, cream cheese, sour cream and 3/4 cup of each cheese. Add Tabasco and salt. Stir until blended and heated through. Pour into a greased 2-quart baking dish and top with remaining cheeses. Bake until cheese is melted, about 10 minutes. Serve with tortilla chips or corn chips.
Makes 7 cups
From the cookbook Square Table published by the yoknapatawpha arts council
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