Spinach and Artichoke Dip
Issue date:
January, 2010 Dr. Amy Giarrusso, Baton Rouge, LA, for Louisiana Cookin
Servings:
Serves a Crowd - 1 stick unsalted butter
- 1/2 cup finely chopped onions
- 1 10-ounce package frozen spinach, thawed and drained
- 1 8-ounce cream cheese, softened
- 1 8-ounce sour cream
- 3/4 cup freshly grated Parmesan cheese
- 1 6-ounce jar marinated artichokes, chopped into bite size pieces
- red pepper flakes, to taste
- 8 ounces grated Monterrey jack cheese
- tortilla chips or toasted bread cubes, for serving
Recipe photo:
Instructions:
Pre-heat oven to low broil.
Add the butter to a pan set over medium-high heat. Add the onions and sauté until translucent. Add the remaining ingredients, except the Monterey Jack, in the order listed, mixing well after each addition. Remove from heat and put in oven safe dish. Top with Monterrey jack cheese and cook under broiler until cheese has melted. Serve hot with tortilla chips or toasted bread cubes.
Printer-friendly version
