Archbold, OH
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Recipe Corner





Hot Spinach And
Artichoke Dip
1 (10 ounces) package frozen
chopped spinach, thawed
2 cups thawed, chopped frozen
artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon hot pepper sauce
1 cup grated Parmesan cheese
1 cup grated Monterey Jack
cheese

Squeeze excess liquid from thawed spinach and artichokes.

Place spinach, mayonnaise, sour cream, hot pepper sauce, Parmesan cheese and 1/3 of Monterey Jack cheese in food processor. Process until just blended but slightly lumpy.

Add artichokes and blend slightly to make a chunky mixture.

Place in greased 1-qt. casserole dish. Top with remaining Monterey Jack cheese.

Bake at 350 degrees about 30 minutes or until bubbly. Serve with dipping toasts or chips.


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