Spinach-Artichoke Dip

Served with fried seasoned French bread rounds or simple table crackers, this party staple is always a hit. Or try serving the dip along with spicy salsa and tortilla chips. For a dip with a kick, use pepper Jack cheese.

1 (10-ounce) package frozen spinach, thawed and drained

1 (14-ounce) can artichoke hearts, drained and chopped

1 pound Monterey Jack cheese, finely grated

1 cup mayonnaise

½ cup sour cream

½ cup shredded Parmesan cheese

¼ teaspoon salt

¼ teaspoon minced garlic

¼ teaspoon pepper

Preheat the oven to 350 degrees. Combine all the ingredients in a large bowl. Spread into a 2½-quart baking dish. Bake for 15 to 20 minutes, or until the dip is hot and bubbly. Serve hot.

Makes 8 servings