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 350°F. 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.