Spicy Spinach And Artichoke Dip

• 1/2 cup (1 stick) butter or margarine
• 1 medium onion, chopped (1 cup)
• 2 (10-oz) pkgs. frozen chopped spinach, thawed and well drained
• 1 (14-oz) can artichoke hearts, drained and chopped
• 1 (8-oz) pkg. cream cheese
• 1 (8-oz) pkg. sour cream
• 1 cup shredded Monterey Jack cheese, divided
• 1 cup grated Parmesan cheese, divided
• 2 Tbsp. TABASCO brand Pepper Sauce
• salt to taste
• corn chips or crackers

1. Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes.
2. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup Monterey Jack cheese, 3/4 cup Parmesan cheese, TABASCO Pepper Sauce and salt.
3. Stir until well blended and heated through.
4. Pour mixture into a 1/2 quart casserole dish and top with remaining Monterey Jack and Parmesan cheese.
5. Bake in a 350 oven until cheese starts to brown, about 10 minutes.
6. Serve with corn chips or crackers.
7. Makes 4 cups.

butter, onion, hearts, cream cheese, sour cream, shredded monterey jack cheese, parmesan cheese, pepper sauce, salt, corn chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=19597 (may not work)