Artichoke & Spinach Dip

From Ramey Chupp

• Ready In: 55 mins
• Serves: 4-6
• Yields: 1 dish

Ingredients

• 8  ounces cream cheese
• 8  ounces sour cream
• 4  cups monterey jack cheese, grated
• 2  tablespoons red wine vinegar
• 2 (10 ounce) cans Rotel Tomatoes
• 1 (6 ounce) jar artichokes
• 2 (10 ounce) packages frozen spinach, thawed & squeeze
•  salt
•  pepper
•  tortilla chips

Directions

1. Boil the cans of Rotel.
2. Add all ingredients to the warmed Rotel except for the torilla chips.
3. Mix together and put into a 9*13 dish.
4. Bake at 350 for 30 minutes.
5. Serve warm with torilla chips.