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Title: Spinach-Artichoke Dip (Chicago Style)
Categories: Appetizer Dip Vegetable
Yield: 1 Servings
| 16 | oz | Light Sour Cream |
| 3 | oz | Parmesan cheese |
| 14 | oz | Can Artichoke Hearts -- |
| Drain, rinse, chop | ||
| 10 | oz | Pk chopped spinach -- thaw, |
| Drain well | ||
| 6 | oz | Monterey jack cheese -- |
| Shred |
Combine sour cream and 2 oz of parmesan cheese (reserve other ounce for topping later) in a 2qt casserole dish. Stir in spinach and artichokes. Mix well. Cover top with monterey jack and other ounce of parmesan cheese. Bake for 15 minutes at 400~ and then broil for about 5 minutes or until cheese is golden brown. Serve with tortilla chips and side dishes of sour cream and your favorite salsa. This makes about 4 times what you are served at a restaurant so you may want to adjust the ingredients. (wrv)
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