Shelly's Recipe

SPICY SPINACH AND ARTICHOKE DIP

Category: Dips - Cold

1/2 cup butter
1 medium onion, chopped (1 cup)
2 (10 oz) pkg frozen chopped spinach, thawed and squeezed
1 (14 oz) can artichoke hearts, drained and chopped
1 (8 oz) package cream cheese
1 (8 oz) carton sour cream
1 cup shredded Monterey Jack cheese, divided
1 cup grated Parmesan cheese, divided
2 tbsp hot pepper sauce
Salt to taste
Toasted pita bread wedges
1 medium tomato, chopped (1 cup)

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, pepper auce 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 at 350 until cheese starts to brown, about 10 minutes. Serve with pita bread and garnish with tomatoes.

Makes about 4 cups.