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Spicy Spinach & Artichoke Dip Recipe

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This recipe for Spicy Spinach & Artichoke Dip is from Elizabeth's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



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

Preheat oven to 350F. Melt butter in a large saucepan or skillet over
medium heat. Add onion and cook until soft, about 5 minutes. Stir
in spinach, artichokes, cream cheese, sour cream,3/4 cups of the
Monterey Jack cheese, 3/4 cup of the Parmesan cheese, TABASCO"
Sauce and salt. Stir until well blended and heated through.

Pour mixture into a 1 1/2-quart casserole dish and top with remaining
1/4 cup Monterey Jack cheese and 1/4 cup Parmesan cheese. Bake until
cheese starts to brown, about 10 minutes. Serve with pita bread and
garnish with tomatoes.

Number Of Servings:
Number Of Servings:
4 cups




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