Spinach-Artichoke Dip - cooking recipe

Ingredients

10 oz. box frozen spinach, thawed
1 can artichoke hearts
1/2 carton cream (1/4 pt.)
4 to 6 oz. Monterey Jack cheese, grated
2 cloves garlic, crushed
3 Tbsp. butter

Preparation

Thaw the spinach and squeeze most of the water out.
Drain the artichoke hearts and cut into small pieces.
Saute the garlic in the butter for a few minutes.
Break up the spinach into small pieces and drop into the butter-garlic mixture.
Saute mixture for about 5 minutes, stirring occasionally.
Add artichoke hearts and saute for another 5 minutes.
Add cream and saute for 3 to 5 minutes more.
Remove from heat.
Stir in approximately half of the cheese.
Place mixture into a shallow baking dish (8 to 9-inch pie pan works well) and spread out evenly.
Top with remaining cheese and put in a 350\u00b0 oven until top cheese is melted.
Serve with crackers or tortilla chips and salsa.
Serves 4 to 6.