1/2 c. (1 stick) butter
1 medium onion, chopped (1 c.)
2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 (14 oz.) can artichoke hearts, drained and chopped
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton sour cream
1 c. shredded Monterey Jack cheese, divided
1 c. grated Parmesan cheese, divided
2 tbsp. Tabasco brand pepper sauce
salt to taste
corn chips or crackers

Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup Monterey Jack cheese, 3/4 cup Parmesan cheese, Tabasco pepper sauce and salt. Stir until well blended and heated through. Pour mixture into a 1/2-quart casserole dish and top with remaining Monterey Jack and Parmesan cheeses.

Bake in a 350°F oven until cheese starts to brown, about 10 minutes. Serve with corn chips or crackers.

Makes about 4 cups.