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.