Spinach Artichoke Dip

Karen Sokol

1/2 c. (1 stick) margarine

1/4 c. chopped or grated onion

1 lb. spinach, steamed and well drained

1 (14 0z.) can artichoke hearts, drained and chopped

1 (8 oz.) Pkg. Cream cheese

1 (8 oz.) Pkg. Sour cream

1 c. shredded Jack cheese

1 c. Parmesan cheese

1 T. Pepper sauce (optional)

Crackers or sliced french bread

Melt margarine in a large saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Stir in cooked spinach, artichokes, cream cheese, sour cream, 3/4 c. jack cheese, 3/4 c. Parmesan cheese, pepper sauce, and salt. Stir until well blended and heated through. Pour mixture into a 1/2-quart casserole dish and top with remaining jack and Parmesan cheeses. Bake in a 350-degree oven until cheese starts to brown, about 10 minutes. Makes about 4 cups.