Spicy Spinach Artichoke Dip

prep time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

servings: 6

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Ingredients

1 tablespoon TABASCO® Original Red Sauce1 8-ounce bar Cabot Extra Sharp Cheddar, shredded (2 cups)
1 tablespoon olive oil
3 cups fresh spinach leaves, chopped
1 8-ounce package Cabot Cream Cheese, softened
½ cup Cabot Sour Cream
¼ teaspoon salt
1 cup canned or marinated artichoke hearts, drained and chopped
Pita chips, tortilla chips or vegetables*Or you can substitute one 10-ounce package frozen chopped spinach, thawed and drained for fresh spinach. Omit olive oil and add spinach to bowl with cheese.

PREHEAT oven to 350°F.
GREASE 4-cup baking dish or casserole.
HEAT olive oil in a large skillet over medium heat and cook fresh spinach until tender and water has evaporated. Remove from skillet to a large bowl.
ADD shredded cheese, cream cheese, sour cream, TABASCO® Original Red Sauce and salt. Mix well.
STIR in artichokes.
SPOON mixture into baking dish.
BAKE 20 minutes or until mixture is hot.
SERVE with pita chips, tortilla chips or vegetables.

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PREHEAT oven to 350°F.
GREASE 4-cup baking dish or casserole.
HEAT olive oil in a large skillet over medium heat and cook fresh spinach until tender and water has evaporated. Remove from skillet to a large bowl.
ADD shredded cheese, cream cheese, sour cream, TABASCO® Original Red Sauce and salt. Mix well.
STIR in artichokes.
SPOON mixture into baking dish.
BAKE 20 minutes or until mixture is hot.
SERVE with pita chips, tortilla chips or vegetables.