| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Chicago |
Appetizers, Vegetables |
1 |
Servings |
INGREDIENTS
| 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 |
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)
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