- 20 OZ frozen chopped spinach
- 1 can artichoke hearts or bottoms (drained and chopped)
- 1 MED onion (chopped)
- 4-6 cloves garlic (minced)
- 4 OZ butter
- 8 OZ Philly cream cheese (softened)
- 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)
Oven: 350° F
- Boil the spinach in salted water until tender (~5 minutes). Drain & squeeze the excess liquid out.
- 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.
- Top with reserved cheese.
- Serve as a dip with crackers, chips, etc.