Spinach-artichoke Dip (chicago Style)

Oh, what would the damned in hell give for a sermon, could they but listen once more! They would consent, if it were possible, to bear ten thousand years of hell's torments, if they might but once more have the Word presented to them! If I had a congregation such as that would be, of men who have tasted the wrath of God, of men who know what an awful thing it is to fall into the hands of an angry God, how would they lean forward to catch every word.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Chicago	Appetizers, Vegetables	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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)

A Message from our Provider:

“Jesus: the most exciting person in the universe”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1654 Calories From Fat: 793 Total Fat: 88.9g Cholesterol: 265.9mg Sodium: 3628.2mg Potassium: 3137.4mg Carbohydrates: 138.4g Fiber: 29.5g Sugar: 2.9g Protein: 89.1g