1/2 cup (1 stick) butter
1 medium onion, chopped (1 cup)
2 (10-oz) pkgs. 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) pkg. sour cream
1 cup shredded Monterey Jack cheese, divided
1 cup 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 cheese.

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

Makes 4 cups.