Hot Artichoke & Spinach Dip
10 oz. frozen, chopped spinach, thawed & drain
1 (14 oz) can artichoke hearts, drained
1 c. mayonnaise
1-1/2 c. Parmesan cheese, shredded (fresh, not container)
1 1/2 c. Monterey Jack cheese, shredded
Garlic salt to taste
2 tsp. Tabasco
Preheat oven to 350°
Squeeze water from spinach. Chop artichoke hearts well.
Combine all ingredients and mix well.
Pour in 1 1/2-quart dish, bake for 30 minutes.
Serve warm with crackers.
Recipe submitted by Deb on 3-27-99
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