1 (6 1/2 oz) jar marinated artichoke hearts, drained and chopped
2 Tablespoons chopped onion
1 Tablespoon butter or margarine
1 (10 oz) package frozen, chopped spinach, thawed and well drained
1/4 cup grated Parmesan cheese
2 cups (8 oz) shredded Co-Jack cheese
1/2 cup milk
3/4 teaspoon Creole seasoning
Tortilla chips
Yield: 2 cups
In a large skillet, saute artichokes and onion in butter until onion is tender. Stir in spinach and Parmesan cheese; cook over low heat until spinach is heated through. Add Co-Jack cheese, milk and Creole seasoning; heat until cheese is melted.
Serve immediately with tortilla chips.
2 Tablespoons chopped onion
1 Tablespoon butter or margarine
1 (10 oz) package frozen, chopped spinach, thawed and well drained
1/4 cup grated Parmesan cheese
2 cups (8 oz) shredded Co-Jack cheese
1/2 cup milk
3/4 teaspoon Creole seasoning
Tortilla chips
Yield: 2 cups
In a large skillet, saute artichokes and onion in butter until onion is tender. Stir in spinach and Parmesan cheese; cook over low heat until spinach is heated through. Add Co-Jack cheese, milk and Creole seasoning; heat until cheese is melted.
Serve immediately with tortilla chips.
