1/2 cup butter
1/2 of a medium onion, finely chopped
2 10-ounce packages frozen chopped spinach, thawed and drained
1 8-ounce carton dairy sour cream
1 8-ounce package cream cheese, cut into cubes
3/4 cup freshly grated Parmesan cheese
1 14-ounce can artichoke hearts, drained and chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
1 cup shredded Monterey Jack cheese with jalapeño peppers
Fresh cut-up vegetables
In heavy, large skillet melt butter over medium heat. Add onion. Cook and stir for 5 minutes, or until slightly browned. Add spinach, sour cream, cream cheese, and Parmesan cheese. Cook and stir for 2 minutes. Stir in artichoke hearts, salt, pepper, and crushed red pepper; remove from heat. Pour into 2 greased 9-inch pie plates or 1-quart baking dishes. Top with cheese. Bake at 350°F for 20 to 25 minutes, or until cheese is bubbly. Serve warm with fresh vegetables and crackers. Makes 24 servings.
Note: This can be made ahead of time, covered, and refrigerated for up to 24 hours before baking.