Artichoke Spinach Dip

Ingredience

13-ounce can artichoke hearts, drained and chopped fine

10-ounce package frozen chopped spinach, thawed, squeezed dry and chopped fine

½ cup good-quality mayonnaise

½ cup sour cream

¾ cup freshly grated Parmesan cheese

2 cups coarsely grated Monterey Jack cheese

Pokyny

Preheat oven to 350 degrees.

In a bowl, combine chopped artichoke hearts, spinach, mayonnaise, sour cream, Parmesan and 1½ cups of the Monterey Jack cheese.

Transfer mixture to a 1-quart baking dish and sprinkle with remaining ½ cup Jack cheese. (You can prepare dip to this point one day ahead. Cover and chill.)

Bake in oven until cheese is melted and dip is heated throughout, about 15 minutes. Serve warm with crackers or toasted bread slices.