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Spinach and Artichoke Dip




Source of Recipe


BUCKHEAD COLORADO STEAKHOUSE


Recipe Introduction


4 cups, about 12 servings


List of Ingredients




1 teaspoon oil
1/4 cup julienned red onion
1 (14-ounce) can artichoke hearts and bottoms, drained
2 cups mayonnaise
1/2 cup sour cream
3/4 cup shredded Monterey Jack cheese
2 tablespoons lemon juice
1 tablespoon minced garlic
1 1/2 teaspoons Frank's Red Hot Cayenne Pepper Sauce, or to taste
1 (10-ounce) box frozen chopped spinach, thawed and drained
1/4 cup shredded Parmesan cheese
1/4 cup diced red tomatoes

Recipe



Preheat oven to 350 degrees. In small pan, heat oil and lightly sauté red onion.
Set aside.

Using an electric mixer and medium mixing bowl, beat artichoke hearts until they
are a chunky, even consistency. Set aside. In large mixing bowl, combine
mayonnaise, sour cream, Monterey Jack cheese, lemon juice, garlic and pepper
sauce. Stir in onions, artichokes and spinach and mix until well-combined.

Spread dip into a 1-quart casserole or ovenproof dish. Sprinkle with Parmesan
cheese and heat until bubbly, about 20 to 30 minutes. Garnish with tomatoes and
serve with tortilla chips.