Title: Florentine Dip
Categories: Dip Appetizer
Yield: 3 Cups

10	oz	Frozen spinach, thawed, drained, and squeezed dry
3	oz	Cream cheese, softened
1/2	c	Sour cream
2	tb	Green onions, minced
2	ts	Horseradish
1		Jalapeno peppers, seeded and chopped
1/2	ts	Salt
1/4	ts	Ground black pepper
1/2	c	Shredded cheddar cheese
1/2	c	Shredded Monterey Jack cheese
6	oz	Can marinated artichoke hearts, drained and chopped
TORTILLA WEDGES
12	lg	Flour tortillas
		Oil

Preheat oven to 350 F. In large mixing bowl, combine first 8 ingredients, blending until smooth. Stir in half of cheddar and jack cheeses. Spread mixture onto greased 9" pie place. Arrange chopped artichoke hearts around edge of plate. Bake 15-20 minutes. Sprinkle remaining cheeses on top and bake 5 minutes longer, until bubbly. Serve warm with Tortilla wedges.

Tortilla wedges: cut each tortilla into 8 wedges. Pour oil into 10" skillet to depth of 1/2" and heat to 350 F. Fry tortilla wedges, two at a time, about 10 seconds on each side, until light btown. Drain on paper towels. Tortilla wedges may be made 1 day in advance and stored in airtight container.

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