Spicy Spinach Artichoke Dip
photo by Miss Pink
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- 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
- Preheat oven to 350.
- Melt butter over medium heat in large saucepan or skillet.
- Add chopped onions and cook until tender, about 5 minutes.
- Add artichokes and spinach (thawed and drained), cream cheese, sour cream, Tabasco sauce, salt and cheeses.
- Cook until heated through.
- Pour into a ½ quart casserole dish.
- Sprinkle remaining cheese on top.
- Place in oven until cheese is melted and slightly brown.
- Remove and serve immediately with choice of chips (recommend Tostito Golds).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I had this recipe for years and went to find it today but it was lost! I was really bummed and thought oh well, I guess I will just start using a new recipe. Well, I am extremely excited that you posted this recipe! This really is the BEST dip ever! It really doesn't compare to anything I have ever had! THANK YOU!
-
Thanks so much for posting this recipe!!! It is one of my favorites, which I had gotten when we were living in New Orleans, but recently realized that I lost it. I'm so happy to see it here. I love the creamy cheesiness and the mild kick. You can also substitute pepper jack cheese instead of using Tabasco and regular jack cheese.
-
Wow! This was soooo good! Thank you for sharing this recipe. My family and I loved this dip. It was creamy and delicious! The only changes that I made was that I substitued muenster cheese for the monterey jack because that's what I had on hand. Also, I used Sriracha hot sauce instead Tobasco sauce. I used light sour cream and I think that next time that I make this (and there will definitely be a next time) I will try using light cream cheese and I'll cut the butter down to 1/4 cup so that when I eat most of it, I won't have to feel as guilty about it ;-).
see 2 more reviews