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Monterey Spinach Artichoke Dip
Contributed by: Howard Huff
1 package (8 oz.) frozen spinach, defrosted
1 can (13 oz.) artichoke hearts, non-marinated, drained
2 cloves garlic, minced
2 packages (16 oz. total) cream cheese, softened
1 cup heavy cream (or milk)
1 cup shredded Monterey Jack cheese
1/2 cup shredded Parmesan cheese
Preheat oven to 350 degrees (or use a slow cooker). Mix the spinach, artichokes, garlic, cream cheese, cream, 1/2 cup Monterey Jack and Parmesan in food processor.
Place in oven-safe dish and top with remaining 1/2 cup of Monterey Jack cheese. Bake covered for 15 minutes, remove cover and bake 10 minutes longer.
To cook with the slow cooker, just put in all the Monterey Jack cheese at once.
(This recipe was contributed as part of a "Cook of the Week" feature.)