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2 pkg. frozen chopped spinach
1 1/2 cans artichoke hearts, chopped and strained
1 onion, chopped
1/2 C. (1 stick) butter
1/2 tsp. cayenne pepper
Salt and pepper, to taste
8 oz. cream cheese
8 oz. Monterey Jack cheese, shredded
4 oz. Swiss cheese, grated
4 oz. Mozzarella cheese, grated
4 to 6 oz. heavy whipping cream
4 oz. fresh Parmesan cheese, shredded
How To Prepare:
Cook spinach according to package directions. Drain and set aside. Sauté chopped onion in one stick of butter until tender. With a beater, beat cream on medium speed and gradually fold in cream cheese until it forms a creamy mixture.
Mix all remaining ingredients, except for the Parmesan cheese, adding salt, peppers, and onion and garlic powder (if you desire) to your taste preference.
Marinate in the refrigerator for at least two hours (the longer the better. Top dip with the shredded Parmesan cheese and heat in the microwave until it is hot and the cheese is melte