HOT SPINACH DIP

by Cheryl Christen

2 pks   Frozen Chopped Spinach

1   Onion

1   Stick Butter

1 8-oz   Cream Cheese

1 8-oz   Monterey Jack Cheese

1 8-oz Sour Cream

3/4 cup   Parmesan Cheese

1 can   Artichoke Hearts (drained & chopped)

Garlic to taste

Salt and Pepper to taste

Cook spinach and drain all juice.  Brown onion in butter, then add spinach

and artichoke hearts, cook for 10  minutes.  Add cream cheese, sour cream,

garlic, salt & pepper, monterey jack cheese and parmesan cheese.  Mix and

melt together, cooking for another 5 minutes.  Serve warm with crackers or

tostitos.  (It works wonderful if you have a small crock-pot.)