Hot Spinach Artichoke Dip
Colleen Brown
ingredients
- 1 jar (6 1/2 oz) marinated artichoke hearts, drained and chopped
- 2 T. chopped onion
- 1 T. butter, softened
- 1 pkg. (10 oz) frozen chopped spinach, thawed and well drained
- 1/4 c. Parmesan cheese
- 2 c. grated Colby/Jack cheese
- 1/2 c. milk
- 3/4 t. creole seasoning
directions
In 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/jack cheese, milk and creole seasoning; heat until cheese is melted. Serve with vegetables, tortilla chips or crackers.
Source: Colleen Brown
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