Ingredients Weight Measure
Butter or margarine 1 stick
Medium onion, chopped 1 cup
Frozen chopped spinach, thawed and well drained 2 (10-oz.) pkg.
Artichoke hearts, drained and chopped 1 (14-oz.) can
Cream cheese 1 (8-oz.) pkg.
Sour cream 1 (8-oz.) carton
Monterey Jack cheese, shredded, divided 1 cup
Parmesan cheese, grated, divided 1 cup
TABASCO® brand Original Red Sauce 2 Tbsp.
Salt to taste
Pita bread wedges, toasted
Tomato, chopped 1 cup


  1. Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes.
  2. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Parmesan cheese, TABASCO® Sauce and salt. Stir until well blended and heated through.
  3. Pour mixture into a 1-1/2-quart casserole dish and top with remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheese. Bake in a 350°F oven until cheese starts to brown, about 10 minutes.
  4. Serve with pita bread and garnish with tomatoes.

Yield: About 4 cups