Hot Artichoke Spinach Dip
1/2 cup chopped green onions
2 tablespoons butter
4 ounces softened cream cheese
2 packages (10 ounces each) frozen creamed spinach, thawed
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Swiss cheese
1 tablespoon Worcestershire sauce
1/2 teaspoon Cajun seasoning
1/2 teaspoon minced fresh thyme
1/2 teaspoon hot pepper sauce
1 garlic clove, minced
1/4 cup grated Parmesan cheese
Toasted baguette slices or pita chips
Preheat your oven to 350 degrees Fahrenheit.
Chop the onions and cook them in a small skillet with butter until they are tender. Set the skillet aside.
Place the softened cream cheese in a large bowl and beat it until it is smooth. Stir in the softened onions, spinach, artichokes, and both types of cheese, Worcestershire sauce, seasonings and minced garlic.
Transfer the mixture to a greased 1-1/2 quart casserole dish. Bake the dip, uncovered, for 25 to 30 minutes. You can tell it is ready when it is bubbly around the edges.
Top the dip with parmesan cheese. Add the casserole dish back to the oven, but 4 to 6 inches from the heat. Broil the dip for 3 to 5 minutes or until it is golden brown. Remove the casserole dish from the oven and allow it to cool slightly.
Toast the baguette slices or pita chips. This is best when both the bread and the dip are warm. Refrigerate leftovers. This will make approximately 5 cups.