HOT SPINACH and ARTICHOKE DIP

 

• 8 ounce cream cheese (low fat ok)

• 1/4 cup sour cream (low fat ok)

• 1/4 cup Parmesan cheese (grated, not powdered)

• 1/4 cup Romano cheese (grated)

• 2 cloves garlic minced (I used roasted from jar)

• 1/2 teaspoon dry basil

• 1/4 teaspoon garlic salt

• salt and pepper to taste

• (1) 14 oz. can artichoke hearts (rinsed)

• 1/2 cup red bell pepper (chopped finely)

• 10 ounces fresh baby spinach

• 1/4 cup shredded Monterrey Jack cheese

Plunge fresh spinach into boiling water for about 30 seconds, remove and put into large bowl of ice water to stop the cooking. Drain and squeeze dry and roughly chop.

Drain the artichokes and rinse under cold running water, then chop into small pieces.

Mix everything together and place in a (lightly greased) small oven proof dish. Bake at 350F for 25 minutes. Serve with pita chips or any sturdy cracker.

NOTE: This can also be baked in a hollowed out bread bowl instead of a baking dish.