Spinach Artichoke Dip

by Katie Johnstonbaugh
of Dishin & Dishes
1 pkg. frozen spinach thawed
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan cheese
8 oz. shredded Monterey Jack cheese or mozerella
1 stick butter, melted
1 teaspoon salt
1/2 teaspoon pepper
cayenne pepper to taste

Put spinach in bowl and microwave 2 minutes or until dethawed. Drain.  Open and drain artichoke hearts and give them a rough chop.  Mix both with remaining ingredients until well blended with electric mixer.  Put in 2 quart casserole dish.  Top with remaining cheese.  Bake at 350º for 30 minutes until top is melted and it is bubbling around edges. Serve with tortilla chips, bagel chips, toast points or crackers.

Cooking with Love,

Katie Johnstonbaugh