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Spinach & Artichoke Dip
½ cup (1 stick) butter or margarine
1 medium onion, chopped (1 cup)
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 cup shredded Monterey jack cheese, divided
1 cup grated parmesan cheese, divided
2 tbsp. Tabasco brand pepper sauce
Salt to taste
Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 min. Stir in spinach, artichokes, cream cheese, sour cream, ¾ cup parmesan cheese, Tabasco pepper sauce and salt. Stir until well blended and heat through. Pour mixture into a ½ quart casserole dish and top with remaining Monterey Jack and Parmesan cheese. Bake in a 350* oven until cheese starts to brown, about 10 min.
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