This isn’t a true “oldie” but it is a goodie! I got this recipe from a coupon booklet that had a Tabasco coupon in it. The coupon has an expiration date of 12/31/02 so it’s at least that old! I was in college at the time so me and my roomie decided to try it. It is soooo good. It’s the best spinach dip I’ve ever eaten. I like others but none compare to this recipe. I’ve never actually put the Tabasco sauce in it but I’m sure it’d still be yummy. I don’t make it often enough but it makes more than two people can eat so I only get to make it when entertaining.
One of our favorite restaurants serves a spinach dip and they serve it with sour cream and salsa on the side and that is a yummy combination with it.
They have you stirring in a lot of things all at once. I always do the cream cheese and sour cream first and get that good and incorporated then the cheeses then the spinach and artichokes. It mixes a little easier not doing it all at once.
Recipe taken from – 2002 coupon booklet
½ c (1 stick) butter or margarine
1 medium onion, chopped (1 cup)
2 (10 oz) pkgs. Frozen chopped spinach, thawed and well drained
1 (14 oz) can artichoke hearts, drained and chopped
1 (8 oz) pkg. cream cheese
1 (8 oz) pkg. sour cream
1 cup shredded Monterey Jack cheese, divided
1 cup grated Parmesan cheese, divided
Salt to taste
Corn chips or crackers
Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, ¾ cup Monterey Jack cheese, ¾ cup Parmesan cheese, Tabasco Pepper Sauce, and salt. Stir until well blended and heated through. Pour mixture into a ½ quart casserole dish and top with remaining Monterey Jack and Parmesan cheese. Bake in a 350 oven until cheese starts to brown, about 10 minutes. Serve with corn chips or crackers. Makes about 4 cups.
Give this yummy appetizer a try and get your “healthy” dose of spinach in for the day!