I recently tried a really yummy spinach-artichoke dip. It turned out really good – so I thought I’d share.

1/2 onion finely chopped
1 stick butter
1 pkg. frozen spinach, thawed
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan cheese
1 jar marinated artichokes, chopped
red pepper flakes to taste
8 oz. shredded Monterey Jack cheese
1 Roma tomato, diced
1 green onion, chopped.
Sauté onions in butter. Add ingredients while mixing and blend well after each addition.

Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes. Remove from heat and put in crocks or microwave dish.

Pour mixture onto a plate or platter. Top with Monterey Jack Cheese, tomatoes and green onion. Melt.

Serve hot with chips or bread.

It makes a lot. Probably enough for two platters (depending on the size). You can freeze the dip pretty easily though. Just top with fresh cheese/tomatoes/onions after defrosting and reheating.