Recipe courtesy of Susan Rodnite
Artichoke and Spinach Dip
Ingredients
1 1/2 cups half-and-half
8 oz. grated Monterey Jack cheese
8 oz. light cream cheese
1 tsp. garlic powder
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
Fresh ground pepper to taste
3/4 lb. fresh spinach (stemmed and chopped)
2-14 oz cans of artichoke hearts (rinsed, drained and chopped)
4 green onions, chopped
tortilla chips, pita, etc. for dipping
Directions
- Bring the cream to a simmer over medium heat and add the Monterey Jack, cream cheese, garlic powder, Worcestershire, salt and fresh pepper. Continuously stir to prevent sticking until the cheeses melt.
- While slowly stirring, add the spinach, artichoke hearts, and scallions. Stir until mixed and the spinach is wilted.
- This dip can be served immediately or served chilled.
