Spinach and Artichoke Dip


9 oz Frozen Chopped Spinach
12 oz can Quartered Artichoke Hearts
2 tsp Garlic
1 ½ cup Muy Fresco Monterey Jack Cheese Sauce
¼ cup 2% Milk
1 tsp Tobasco
3 oz Shredded Parmesan Cheese


  • Thaw spinach, use a clean kitchen towel or paper towels to squeeze moisture out
  • Saute garlic in saucepan for 30 seconds, add spinach and artichokes
  • Cook for 2-3 minutes
  • Add Monterey Jack 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!