Artichoke/Spinach Dip (Olive Garden)

Artichoke/Spinach Dip (Olive Garden) Becky Grasso

1 cup chopped artichoke hearts (canned or frozen)

8 oz. cream cheese

2 cup frozen chopped spinach, thawed

2 cup grated Parmesan cheese

2 tsp. crushed red pepper flakes

1/4 tsp. salt

1/8 tsp. garlic powder

2 cup grated Monterey Jack cheese

Dash ground pepper

On the side: Crackers, Chips or Sliced, toasted bread

Boil spinach and artichoke hearts in a cup of water in small saucepan over medium heat until tender, about 10 min. Drain. Heat cream cheese in small bowl in microwave set on high for 1 minute. Add spinach and artichoke hearts to the cream cheese and stir well. Add remaining ingredients to the cream cheese and combine. Serve hot.