Ingredients
2 tablespoons butter
1/2 onion, finely chopped
3 cloves garlic
2 10-oz pkgs frozen spinach, chopped
4 oz cream cheese, softened
1 cup sour cream
1 14 oz can artichoke hearts, drained and chopped
2/3 cup grated Romano cheese
8 oz shredded Monterey Jack cheese
Salsa
Sour cream
Tortilla chips
Preparation
Preheat oven to 350 degrees.
Melt the butter in large skillet over medium-high heat. Add the onion and garlic. Saute until softened. Cook the spinach to directions and drain, squeeze dry with paper towels.
Stir the spianach, cream cheese, sour cream and artichokes into the onion mixture. Remove from heat. Add the Romano and 1/2 the Monterey Jack cheese. Spoon into a shallow baking dish; top with the remaining Monterey Jack cheese.
Bake for 15 to 20 minutes or until the cheese is melted.
Serve with chips, sour cream and salsa.
