Spicy Spinach and Artichoke Dip


  • 1/2 cup butter (1 stick)
  • 1 medium onion, chopped (1 cup)
  • 2 (10-ounce) packages frozen chopped spinach, thawed and well drained
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (8-ounce) package cream cheese
  • 1 (8-ounce) carton sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 2 tablespoons Tabasco Original Red Sauce
  • Salt, to taste
  • Toasted pita bread wedges
  • 1 cup medium tomato, chopped, for garnish


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


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