Spinach-Artichoke Cheese Dip

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

2 10 OZ bx chopped spinach (frozen)
1 can artichoke hearts or bottoms (drained and chopped)
1 medium onion (chopped)
4-6 cloves garlic
1 stick butter or margarine
8 OZ Philly cream cheese
8 OZ sour cream
1 C parmesan or romano cheese
4 OZ monterey jack cheese (grated)
4 OZ mozarella (grated)
4 OZ sharp cheddar (grated)
Tony Chachere seasoning (to taste)

Temperature: 350

Cook and drain the spinach then set aside. Saute the onions until soft. Add the garlic, butter and artichokes then cook for 2 minutes. Mix all ingredients, reserving 1 C of mixed dry cheeses for topping. Place in a casserole dish and bake in the oven or microwave until hot and the cheeses are melted. Serve as a dip with crackers, chips, etc.


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