Hot Artichoke Spinach Dip Recipe

Ingredients

• 1/2 cup chopped green onions
• 2 tablespoons butter
• 4 ounces cream cheese, softened
• 2 packages (10 ounces each) frozen creamed spinach, thawed
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded Swiss cheese
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon minced fresh thyme
• 1/2 teaspoon hot pepper sauce
• 1 garlic clove, minced
• 1/4 cup grated Parmesan cheese
• Toasted baguette slices or pita chips

Directions

• In a small skillet, cook onions in butter until tender; set aside. In a large bowl, beat cream cheese until smooth. Stir in the onion mixture, spinach, artichokes, Monterey Jack and Swiss cheeses, Worcestershire sauce, Cajun seasoning, thyme, hot pepper sauce and garlic.
• Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly around the edges.
• Top with Parmesan cheese. Broil 4-6 in. from the heat for 3-5 minutes or until golden brown. Serve warm with baguette slices or pita chips. Refrigerate leftovers. Yield: 5 cups.

Hot Artichoke Spinach Dip published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p31