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Prague, Czech Republic
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Spinach and Artichoke DipPrep Time: 10 minutes | Bake Time: 30 minutes
1 (14-ounce) can artichoke hearts, drained and finely chopped1 (10-ounce) package frozen chopped spinach, thawed and drained1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided1½ cups (6 ounces) shredded Monterey Jack cheese, divided4 ounces cream cheese, softened2/3 cup sour cream1/3 cup mayonnaise2 garlic cloves, finely mincedPaprika, to taste (optional)
1. Preheat the oven to 350 degrees F. Press the excess moisture from the spinach.
2. Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.
3. Spoon the artichoke mixture into a 1½-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.