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Recipes


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Spicy Spinach & Artichoke Dip
Category: Appetizers

Servings: Four cups

Ingredients:

  • 1/2 cup butter or margarine (1 stick)
  • 1 medium onion, chopped (1 cup)
  • 2 (10-ounce) packages frozen chopped spinach, thawed and well drained
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (8-ounce) package cream cheese
  • 1 (8-ounce) carton sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 2 tablespoons Original TABASCO® brand Pepper Sauce
  • Salt to taste
  • Toasted pita bread wedges
  • 1 medium tomato, chopped (1 cup)

Instructions:

  1. Melt butter in a large saucepan or skillet over medium heat.
  2. Add onion and cook until soft, about 5 minutes.
  3. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Parmesan cheese, TABASCO® Sauce and salt.
  4. Stir until well blended and heated through.
  5. 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.
  6. Bake in a 350°F oven until cheese starts to brown, about 10 minutes.
  7. Serve with pita bread and garnish with tomatoes.

 


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