This is by far one of the best recipes I have and it's been one that lots of people ask me about. It was given to me by one of my best friends, Jennifer, after she served it at my baby shower. It's sooooooo easy and takes almost no time to make. Bring it to a potluck and you will be the hit of the party!
Prep = 10 min., Cook = 15 min.
Makes 6 servings (~3 c.)
Ingredients:
1 14 oz. can artichoke hearts, drained and chopped
1 10 oz. pkg. frozen chopped spinach, thawed and drained
1 c. mayonnaise
1 c. grated Parmesan cheese
2 1/2 c. shredded Monterey Jack cheese
Preheat oven to 350 deg. Lightly grease a 1 qt. baking dish. In a medium bowl, mix together artichoke hearts, spinach, mayo, Parmesan cheese and 2 c. Monterey Jack cheese. Transfer the mixture to the prepared baking dish and sprinkle with the remaining Monterey Jack cheese. Bake in the center of the preheated oven until the cheese is melted, about 15 minutes (I sometimes bake it a little longer until the top starts to brown and caramelize a little bit - YUM!)
Serve with your favorite dippers. I like it with blue corn chips.
Prep = 10 min., Cook = 15 min.
Makes 6 servings (~3 c.)
Ingredients:
1 14 oz. can artichoke hearts, drained and chopped
1 10 oz. pkg. frozen chopped spinach, thawed and drained
1 c. mayonnaise
1 c. grated Parmesan cheese
2 1/2 c. shredded Monterey Jack cheese
Preheat oven to 350 deg. Lightly grease a 1 qt. baking dish. In a medium bowl, mix together artichoke hearts, spinach, mayo, Parmesan cheese and 2 c. Monterey Jack cheese. Transfer the mixture to the prepared baking dish and sprinkle with the remaining Monterey Jack cheese. Bake in the center of the preheated oven until the cheese is melted, about 15 minutes (I sometimes bake it a little longer until the top starts to brown and caramelize a little bit - YUM!)
Serve with your favorite dippers. I like it with blue corn chips.
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