Tuesday, September 1, 2009

Hot Spinach and Artichoke Dip

2 cups monterey jack cheese - shredded
2 cans rotel – drained
1 package frozen spinach – cooked according to pkg directions and drained
1 small jar artichoke hearts – drained and coarsely chopped
8 oz. cream cheese – room temperature
3/4 cup half & half
1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt

Mix all ingredients together in a bowl. Pour into a shallow dish (if too thick, the top will burn before the middle gets done – I have used a pie plate and a small rectangular casserole dish). Bake at 350 for 45 - 50 minutes or until top is a light golden brown.

I prefer to serve with plain pita chips. Tortilla chips are great with it as well.

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