Name: Hot Spinach Artichoke Dip
Ingredients: 1 jar (6 1/2 ounces) marinated artichoke hearts, drained and chopped; 2 tablespoon chopped onion; 1 tablespoon butter or margarine, softened; 1 package (10 ounces) frozen chopped spinach, thawed and well drained; 1/4 cup grated Parmesan cheese; 2 cup (8 ounces) shredded Colby/Monterey Jack cheese; 1/2 cup milk; 3/4 teaspoon Creole seasoning; Vegetables, tortilla chips or crackers

Hot Spinach Artichoke Dip

Ingredients

1 jar (6 1/2 ounces) marinated artichoke hearts, drained and chopped
2 tablespoons chopped onion
1 tablespoon butter or margarine, softened
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 cup grated Parmesan cheese
2 cups (8 ounces) shredded Colby/Monterey Jack cheese
1/2 cup milk
3/4 teaspoon Creole seasoning
Vegetables, tortilla chips or crackers

Instructions

Servings: 2 cups. 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 Colby/Monterey Jack cheese, milk, and Creole seasoning; heat until cheese is melted. Serve immediately with vegetables, tortilla chips or crackers.