Spinach and Artichoke Dip2007-09-25
- Course: Appetizers
- Yield : 4
- Servings : 4
- Prep Time : 19m
- Cook Time : 20m
- Ready In : 39m
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An appetizer to soothe the Cajun beast in us all. Great for LSU, Saints and UL tailgate parties!
- 2 boxes Green Giant creamed spinach
- 1 can artichoke hearts, quartered and drained
- 1 medium onion, chopped
- 4 cloves garlic, minced fine
- 8 ounces sour cream
- 4 ounces cream cheese
- 1 tbsp olive
- 1 cup Parmesan cheese
- 8 ounces Monterey Jack Cheese
Sauté onions and garlic in olive oil until onion is transparent.
Melt cream cheese until soft for easier mixing. Add all ingredients (except for Monterey jack cheese) and blend completely.
Pour into baking dish and top with Monterey jack cheese.
Bake at 350 until cheese is melted. Enjoy and Serve with chips, salsa and sour cream.