Spicy Spinach Artichoke Dip

I got this recipe out of a flyer for Tabasco sauce years ago. Every time I make it, it's a huge hit. Ordering this at restaurants now is a major disappointment. I always add more cheese and Tabasco sauce and leave out the salt, but it's a personal choice.

• Ready In: 1 hr 15 mins
• Serves: 20

Ingredients

• 1⁄2 cup butter
• 1  medium onion, chopped (about 1 cup)
• 1 (14 ounce) can artichoke hearts, chopped
• 2 (10 ounce) packages frozen chopped spinach
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package sour cream
• 2  tablespoons Tabasco sauce
• 3⁄4 cup  shredded monterey jack cheese
• 3⁄4 cup  grated parmesan cheese
•  salt and pepper

Directions

1. Preheat oven to 350.
2. Melt butter over medium heat in large saucepan or skillet.
3. Add chopped onions and cook until tender, about 5 minutes.
4. Add artichokes and spinach (thawed and drained), cream cheese, sour cream, Tabasco sauce, salt and cheeses.
5. Cook until heated through.
6. Pour into a ½ quart casserole dish.
7. Sprinkle remaining cheese on top.
8. Place in oven until cheese is melted and slightly brown.
9. Remove and serve immediately with choice of chips (recommend Tostito Golds).