Florentine Dip

• 1 (10 oz.) pkg. frozen spinach, thawed, drained and squeezed dry
• 1 (3 oz.) pkg. cream cheese, softened
• 1/2 c. sour cream
• 2 Tbsp. minced green onion
• 2 tsp. prepared horseradish
• 1 jalapeno pepper, seeded and chopped
• tortilla wedges
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. grated sharp Cheddar cheese, divided
• 1/2 c. grated Monterey Jack cheese, divided
• 1 (6 oz.) jar marinated artichoke hearts, drained and chopped

1. Preheat oven to 350u0b0.
2. In a large mixing bowl, combine first 8 ingredients, blending until smooth.
3. Stir in 1/4 cup Cheddar and 1/4 cup Monterey Jack cheese.
4. Spread mixture into a greased 9-inch pie plate.
5. Arrange chopped artichoke hearts around edge of plate.
6. Bake 15 to 20 minutes.
7. Sprinkle remaining cheeses on top and bake 5 minutes longer or until bubbly.
8. Serve warm with tortilla wedges.

frozen spinach, cream cheese, sour cream, green onion, horseradish, pepper, tortilla wedges, salt, pepper, grated sharp, grated monterey, hearts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023023 (may not work)