"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spicy Spinach and Artichoke Dip Recipe

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This recipe for Spicy Spinach and Artichoke Dip, by , is from The Meyer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Meyer
Added: Sunday, March 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1 medium onion, chopped
2 10 ounce packages frozen, chopped spinach, drained
1 14 ounce can artichoke hearts, drained and chopped
1 8 ounce package cream cheese
1 8 ounce container sour cream
1 cup shredded Monterey Jack cheese, divided
1 cup grated Parmesan cheese, divided
2 tablespoons Tabasco sauce or Texas Pete (or more to taste)
Salt and pepper to taste
Corn chips or crackers

Directions:
Directions:
Oven to 350

Melt butter in large saucepan or skillet. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup Monterey Jack cheese, 3/4 cup Parmesan cheese, Tabasco sauce and salt. Stir until well blended and heated through. Pour mixture into a 1/2 quart casserole dish and top with remaining cheeses. Bake until cheese starts to brown, about 20 minutes. Sever with chips or crackers.

Number Of Servings:
Number Of Servings:
4 cups
Preparation Time:
Preparation Time:
20 minutes plus bake time
Personal Notes:
Personal Notes:
A new favorite! It's even better heated over the next day.

 

 

 

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