Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip

Servings: 2 cups

1 jar (6 1/2 ounces) marinated artichoke hearts, drained and chopped
2 tablespoons chopped onion
1 tablespoon butter or margarine, softened
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 cup grated Parmesan cheese
2 cups (8 ounces) shredded Colby/Monterey Jack cheese
1/2 cup milk
3/4 teaspoon Creole seasoning
Vegetables, tortilla chips or crackers

In a skillet, saute artichokes and onion in butter until onion is tender.
Stir in spinach and Parmesan cheese; cook over low heat until spinach is
heated through.  Add Colby/Monterey Jack cheese, milk, and Creole seasoning;
heat until cheese is melted.  Serve immediately with vegetables, tortilla
chips or crackers.

From: Cathy Carrol

JS Keane
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http://www.dineseek.com
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Source:

rec.food.cooking, rec.food.recipes