Hot Artichoke Dip
Colleen Brown
ingredients
- 1 6 1/2 oz jar marinated artichoke hearts, drained and chopped.(discard tough leaves
- 2 T. chopped onion
- 1 T. butter
- 1 10 oz. pkg frozen chopped spinach, thawed and drained well.
- 1/4 c. Parmesan cheese
- 2 c. colby/monterey jack cheese
- 1/2 c. milk
- 3/4 c. creole seasoning
- crackers or vegetables to dip
directions
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 jack cheese milk and creole seasoning. Heat until cheese is melted. Serve hot.
Source: Colleen Brown
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