Recipe: Spinach-Artichoke Dip for Kelli

Spinach/Artichoke Dip

2 Boxes Chopped Spinach; cooked & drained (12 oz each)
1 8oz package cream cheese; room temperature
1 cup sour cream
1/2 cup Parmesan Cheese, grated
1 can artichoke hearts, drained & mashed (15oz)
8 oz Monterey Jack Cheese, shredded
1/2 onion, chopped
1 stick butter
Chopped Garlic to taste (I use 2 Tablespoons)
(The Menu at Mimi's mention the following note:

SPINACH AND ARTICHOKE DIP
melted jack cheese and parmesan, fresh spinach, artichoke hearts, and chopped dried roma tomatoes, baked in a crock. Served with sliced sourdough baguette and crunchy tortilla chips for dunking.)

Melt butter, add onion and saute until clear, about five minutes. Remove from heat. Add remaining ingredients. Blend well. Microwave for five minutes. Serve with tortilla chips, salsa and sour cream. Serves 6 to 8.