Appetizer: Artichoke and Spinach Dip

1 (14-oz.) can Artichoke Hearts

1 (10-oz.) box Frozen Spinach

1 c. Mayonnaise

8 oz. Monterey Jack cheese - shredded

5 oz. Shredded Parmesan cheese

Drain and finely chop artichoke hearts.  Thaw and drain spinach.  In mixing bowl, mix both cheeses.  Stir in mayonnaise.  Stir in artichokes and spinach.  Place in pie plate or 8x8 baking dish.  Bake at 350 degrees for 20-25 minutes.  Serve with tortilla chips or bread.  Can be made ahead and refrigerated, but let stand 30 minutes at room temperature before baking.

Heidi Loy

Feeding the Flock

Beech Mennonite Church

2009