Recipe spicy spinach and artichoke dip Recipe

Name: Recipe spicy spinach and artichoke dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 cups
Ingredients: 2 tablespoons TABASCO® brand Original Red Sauce; 1/2 cup butter or margarine (1 stick); 1 medium onion, chopped (1 cup); 2 (10-ounce) packages frozen chopped spinach, thawed and well drained; 1 (14-ounce) can artichoke hearts, drained and chopped; 1 (8-ounce) package cream cheese; 1 (8-ounce) carton sour cream; 1 cup shredded Monterey Jack cheese, divided; 1 cup grated Parmesan cheese, divided; Salt to taste; Toasted pita bread wedges; 1 medium tomato, chopped (1 cup)

Ingredients

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

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 cups

Instructions

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 cup 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 and 1/4 cup
Parmesan cheese. Bake in a 350°F oven until cheese starts to brown, about 10 minutes.
Serve with pita bread and garnish with tomatoes.

Side Dishes Snacks