Hot Artichoke Spinach Dip by Taillon Family Recipe's

Source: Trish Odom


2 Packages of Frozen Creamed Spinach 2 Tablespoons Butter 1 Clove garlic minced 4 ozs. Monterrey Jack (Jalapeno) 1 Tablespoon Tony's Grated Parmesan Cheese 1 Can artichoke hearts, chopped 1 Bunch green onions, chopped 4 ozs. Philadelphia Cream cheese 4 ozs. Swiss Cheese 1 Teaspoon hot pepper sauce 1/2 Teaspoon thyme


1. Shred Monterrey Jack and Swiss cheese
2. Thaw Spinach
3. Cook onions in butter and soften
4. Combine remaining ingredients (Except Parmesan) into 2 quart casserole dish and mix.
5. Let set for several hours or overnight
6. Bake uncovered at 350 Degrees for 20-30 Minutes.
7. Top with Parmesan Cheese and bake until lightly browned.
8. Serve with chips