Don’t you just want to dip your chips into this cheesy concoction? I have made this twice during the holidays. The original recipe came from the Tabasco website. My DIL Kristen introduced it to me and I have been making it for large get-togethers ever since. There is lots of cheese in it but somehow the spinach and artichokes make it seem healthier. At least that’s what I tell myself.
It is a simple appetizer to prepare if you remember to thaw the frozen spinach ahead of time. Also be sure to squeeze the spinach like you really mean it until there is little moisture left in it. Everything is cooked together in a large skillet and then transferred to a baking dish to bubble and brown in the oven.
This would be perfect for a Super Bowl party. As much as I love guacamole and hummus, it is comforting to have a dip that is hot out of the oven. I think you will agree.
SPICY SPINACH AND ARTICHOKE DIP
1 stick of butter
1 large onion, chopped
1 (10-oz) pkg. frozen chopped spinach, thawed and well drained
1 (14-oz) can artichoke hearts, drained and chopped (not marinated)
1 (8-oz) pkg. cream cheese
1 (8-oz) carton sour cream
1 cup shredded Monterey Jack cheese, divided
1 cup grated Parmesan cheese, divided
2 tablespoons Tabasco pepper sauce (or to taste)
Salt to taste
Garnish with a finely chopped tomato or a sprinkling of paprika
Melt butter in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup Monterey Jack cheese, 3/4 cup Parmesan cheese, Tabasco pepper sauce and salt.
Stir until well blended and heated through. Pour mixture into a 1/2-quart casserole dish and top with remaining Monterey Jack and Parmesan cheeses. Bake in a 350 F oven until cheese starts to brown, about 10 minutes. Serve with pita bread or tortilla chips. Garnish with chopped tomato or paprika.