This is a crowd-pleasing appetizer served by Peggy Hawkins, our events manager at Magnolia Hall, during many weddings and special events.
1 (14-ounce) can marinated artichoke hearts, drained
1 (10-ounce) package frozen spinach, thawed and drained
½ cup mayonnaise
1 cup freshly grated Parmesan cheese (not shredded)
1 cup Monterey Jack cheese
1 cup sour cream
1 (8-ounce) package cream cheese, softened
Crackers
Preheat the oven to 350°. Chop the artichokes. In a medium-size mixing bowl blend the spinach, mayonnaise, Parmesan cheese, Monterey Jack cheese, sour cream, and cream cheese. Mix well. Gently stir in the artichoke hearts. Transfer the mixture to a 2-quart greased baking dish. Place in the oven and bake for 20 to 30 minutes until golden brown. Serve warm with party crackers.
Hint: Do not use shredded Parmesan cheese because it tends to make the dip greasy, and do not use mozzarella cheese as a substitute either because it tends to simply make the dip stringy.
YIELD: 25 TO 30 SERVINGS