Hot Spinach and Artichoke Dip

Yield: 6 servings

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed and squeezed to remove excess liquid

2 cups thawed, chopped frozen artichoke hearts squeezed to remove excess liquid

1/2 cup mayonnaise

1/2 cup sour cream

1/2 teaspoon hot pepper sauce

1 cup grated Parmesan cheese

1 cup grated Monterey Jack cheese

Directions:

Preheat oven to 350 degrees F

Squeeze excess liquid from thawed spinach and artichokes.

Place spinach, mayonnaise, sour cream, hot pepper sauce, Parmesan cheese and 1/3 of Monterey Jack cheese in food processor; process until just blended, but slightly lumpy.

Add artichokes and blend slightly to make a chunky mixture.

Place in greased 1- quart casserole dish. Top with remaining Monterey Jack cheese.

Bake about 30 minutes or until bubbly.

Serve with dipping toasts or chips.

Please note that some ingredients and brands may not be available in every store.

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