Hot Spinach And Artichoke Dip

• 3/4 (1 lb.) bag frozen chopped spinach, defrosted
• 1/2 container shredded Kraft three cheese (Parmesan, Romano, Asiago cheese mix; usually in refrigerated section)
• 1/2 stick butter
• 1/3 block or shredded jalapeno Jack cheese (usually 8 oz. block)
• 1/3 block or shredded Colby Cheddar or Jack cheese (usually 8 oz.)
• 1 tsp. lemon juice
• 2 cans unmarinated artichoke hearts, chopped
• 1 to 1 1/2 cloves garlic, minced
• 1 minced onion
• 1 Tbsp. cooking sherry (optional)
• 1 Tbsp. Worcestershire sauce
• 1 (16 oz.) container sour cream
• 1 block cream cheese
• 1 tsp. black pepper
• 1 tsp. hot sauce

1. In large saucepan, melt butter. Add garlic and onion. Use low-medium heat. Add cream cheese and sour cream. Add spinach and artichokes. Stir occasionally on low; add pepper, sherry, Worcestershire, lemon juice and hot sauce. Stir in cheese. Cook on low-warm for a minimum of 30 minutes until blended well. Bake in oven for awhile to brown top or just serve right away. Serve with warm baguette bread or tortilla chips. Serve Hot! It is delicious!!

three cheese, butter, lemon juice, hearts, garlic, onion, cooking sherry, worcestershire sauce, sour cream, cream cheese, black pepper, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=65265 (may not work)