Wednesday, October 12, 2011

Spinach Artichoke Dip

1 onion, diced
1/2 stick of butter/margarine
1 10oz package frozen spinach, thawed
1 brick cream cheese
1/2 c parmesan cheese
1/2 c sour cream
1 can artichoke hearts, chopped up
Monterey Jack cheese, shredded

Cook onions in butter until almost translucent.  Add spinach and stir together.  Add cream cheese; once it's melted add parm cheese, sour cream and the artichoke hearts.  Mix together; put in a baking dish.  Top with Montery Jack cheese and back at 350 for 20 minutes, or until bubbly.  Serve with tortilla chips.

*Make sure you squeeze the water out of the spinach really well, or else your dip will be watery.  I usually thaw it out in the microwave and then place it in cheese cloth and twist the heck out of it to remove the water. You want it as dry as possible.

1 comment:

  1. You read my mind :-) Jacob and I were just talking about your wonderfully, yummy dips... <3

    ReplyDelete