Artichoke & Spinach Dip

• 8 ounces cream cheese
• 8 ounces sour cream
• 4 cups monterey jack cheese, grated
• 2 tablespoons red wine vinegar
• 2 (10 ounce) cans Rotel Tomatoes
• 1 (6 ounce) jar artichokes
• 2 (10 ounce) packages frozen spinach, thawed & squeeze
• salt
• pepper
• tortilla chips

1. Boil the cans of Rotel.
2. Add all ingredients to the warmed Rotel except for the torilla chips.
3. Mix together and put into a 9*13 dish.
4. Bake at 350 for 30 minutes.
5. Serve warm with torilla chips.

cream cheese, sour cream, cheese, red wine vinegar, tomatoes, artichokes, frozen spinach, salt, pepper, tortilla chips

Taken from www.food.com/recipe/artichoke-spinach-dip-338898 (may not work)