Spinach-Artichoke Dip (Chicago Style)

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Title: Spinach-Artichoke Dip (Chicago Style)
Categories: Appetizers, Vegetables
Yield: 1 servings

16 oz Light Sour Cream
3 oz Parmesan cheese
14 oz Can Artichoke Hearts --
Drain, rinse, chop
10 oz Pk chopped spinach -- thaw,
Drain well
6 oz Monterey jack cheese --
Shred

Combine sour cream and 2 oz of parmesan cheese (reserve other ounce
for topping later) in a 2qt casserole dish. Stir in spinach and
artichokes. Mix well. Cover top with monterey jack and other ounce of
parmesan cheese. Bake for 15 minutes at 400~ and then broil for about
5 minutes or until cheese is golden brown. Serve with tortilla chips
and side dishes of sour cream and your favorite salsa. This makes
about 4 times what you are served at a restaurant so you may want to
adjust the ingredients. (wrv)

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