Title: Spinach-Artichoke Dip (Chicago Style)
Categories: Appetizers, Vegetables
Yield: 1 Servings

16 oz Light Sour Cream
3 oz Parmesan cheese
1 cn Artichoke Hearts(14 oz);
-drain, rinse, chop
1 Pk chopped spinach(10 oz);
-thaw and well
Drained
6 oz Monterey jack cheese; shred

Combine sour cream and 2 oz of parmesan cheese (reserve other ounce for
topping later) in a 2qt casserole dish. Stir in spinach and artichokes. Mix
well. Cover top with monterey jack and other ounce of parmesan cheese. Bake
for 15 minutes at 400~ and then broil for about 5 minutes or until cheese
is golden brown. Serve with tortilla chips and side dishes of sour cream
and your favorite salsa. This makes about 4 times what you are served at a
restaurant so you may want to adjust the ingredients. (wrv)