ILENE'S HOT SPINACH AND ARTICHOKE DIP

Ilene's Hot Spinach and Artichoke Dip image

This recipe is a huge hit everytime I make it and never lasts. If by chance you do have leftovers it's good cold, too!

Provided by mswolfcry

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 (10 ounce) box frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 1/4 cups parmesan cheese, shredded
1 cup monterey jack cheese, shredded
1/3 cup monterey jack cheese, shredded
1/2 cup sour cream, I prefer Knudsen
1/2 cup mayonnaise, I prefer Best Foods
6 ounces cream cheese, at room temperature
1/4 cup milk, I use 1% since that's what I have on hand
1/4 cup heavy whipping cream
2 garlic cloves, minced fine
1 -1 1/2 teaspoon red pepper flakes, to taste (I prefer 1 1/2 tsp)
1/4 teaspoon salt
2 -3 dashes cracked black pepper

Steps:

*Preheat oven to 375 degrees.
*Thaw and drain spinach. I find it easiest to do this by putting thawed spinach in a clean dish towel and wringing out the excess liquid.
*Add spinach, chopped artichoke hearts, parmesan cheese and 1 cup monterey jack cheese to a large bowl and combine till well mixed.
*In a separate bowl mix sour cream, mayonnaise, cream cheese, milk, cream, garlic, pepper flakes, salt and pepper till well combined.
*Add wet ingredients to spinach and cheese mixture and mix well. Taste for salt -- add a little more if needed.
*Pour into a greased (butter or Pam) casserole dish and top with remaining 1/3 cup monterey jack cheese.
*Bake for 25-30 minutes until bubbly.
*Serve with tortilla chips or baguette slices.
*Enjoy!

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