Artichoke/spinach dip by Kimberly Sandman |
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| 1 C chopped white onion 1 T butter two 10-oz. packages frozen chopped spinach, thawed 6-oz. can sliced mushrooms 14-oz. can artichokes, cut up |
8-oz. pkg. cream cheese (softened but not melted in
microwave) 1 C mayonnaise 1 C sour cream 1 t lemon juice 8 oz. shredded Monterrey Jack cheese |
| Sauté onion in butter in a saucepan.
Throw in spinach, mushrooms and artichokes. Cook until heated through. In a bowl, mix cream cheese, mayonnaise and sour cream. Add lemon juice. Fold in veggies. Place mixture in a baking dish* and top with cheese. Bake at 350 degrees for 20 minutes or until cheese melts. Serve with tortilla chips or crackers. * two- or three-quart. You may have to eye it. |
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