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Hot Artichoke and Spinach Dip Recipe
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Hot Artichoke and Spinach Dip

10 oz. frozen, chopped spinach, thawed and drained
1 (14 oz.) can artichoke hearts, drained
1 c. mayonnaise
1-1/2 c. Parmesan cheese, shredded (fresh)
1 1/2 c. Monterey Jack cheese, shredded
Garlic salt to taste
2 tsp. Tabasco

Preheat oven to 350°

Squeeze water from spinach. Chop artichoke hearts well.

Combine all ingredients and mix well.

Pour in 1 1/2-quart dish, bake for 30 minutes.

Serve warm with crackers.

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