Spinach and Artichoke Dip


9 oz.                       Frozen Chopped Spinach

12 oz.                     Can of Quartered Artichoke Hearts

2 tsp.                      Garlic

1 ½ c.                     Monterey Jack Cheese Sauce

¼ c.                         2% Milk

1 tsp.                      Tobasco

3 oz.                       Shredded Parmesan Cheese


  • Thaw spinach, use a clean kitchen towel or paper towels to squeeze liquid out.
  • Saute garlic in saucepan for 30 seconds, add spinach & artichokes.
  • Cook for 2-3 minutes.
  • Add cheese sauce, milk, & tabasco, and 2 oz of parmesan.
  • Cook until heated through, add salt & pepper to taste.
  • Garnish with remaining parmesan.
  • Serve with: pita chips, .tortilla chips, .grilled bread, etc.

Makes a great stuffing for mushrooms!