SPICY SPINACH ARTICHOKE DIP (Adapted from Tabasco)

1/2 cup butter
1 medium onion, chopped
2 (10-ounce) packages frozen chopped spinach, thawed and well drained
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) package cream cheese
1 (8-ounce) carton sour cream
1 cup shredded Monterey Jack cheese, divided
1 cup grated Parmesan cheese, divided
2 TBSP TABASCO
Salt to taste
Toasted pita bread wedges or tortilla chips
1 medium tomato, chopped (1 cup)

Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes.

Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Parmesan cheese, TABASCO® Sauce and salt.

Stir until well blended and heated through. Pour mixture into a 1 1/2-quart casserole dish and top with remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheese.

Bake in a 350 degree F oven until cheese starts to brown, about 10 minutes. Serve with pita bread or tortilla chips and garnish with tomatoes.

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