Spinach-Artichoke Dip (Chicago Style)

Course : Dips
Serves: 8
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16 ounces light sour cream
3 ounces parmesan cheese -- , grated
14 ounces artichoke hearts -- drain, rinse, chop
10 ounces chopped spinach -- thaw, drain well
6 ounces Monterey Jack cheese -- shredded

Preparation / Directions:

Combine sour cream and 2 oz of Parmesan cheese (reserve other ounce for topping later) in a 2 quart 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 400F 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.

1 Kitchen's say:
  (5 3/4 Stars!)
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