![Hot Spinach-Artichoke Dip](https://cdn.statically.io/img/www.southernliving.com/thmb/TcBTv9Ix30HjOg7i6PKTMKUIE2w=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/hot-spinach-dip-sl-x-da7672b1ad4241658ae328c992c3d0d1.jpg)
Ingredients
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1 cup freshly grated Parmesan cheese
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1 cup reduced-fat sour cream
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1/2 cup mayonnaise
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4 green onions, sliced
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3 tablespoons fresh lemon juice
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1 garlic clove, pressed
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1 1/4 cups (5 oz.) shredded pepper Jack cheese
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1 (10-oz.) package frozen chopped spinach, thawed and well drained
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1 (14-oz.) can medium-size artichoke hearts, drained and chopped
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Crackers and assorted fresh vegetables
Directions
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Preheat oven to 350°. Stir together first 6 ingredients and 1 cup pepper Jack cheese. Fold in spinach and artichokes. Spoon into a lightly greased 1-qt. baking dish. Sprinkle with remaining 1/4 cup pepper Jack cheese.
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Bake at 350° for 30 minutes or until center is hot and edges are bubbly. Sprinkle with freshly ground pepper to taste. Serve with crackers and assorted vegetables.
Chef's Notes
Hot Spinach-Artichoke Dip with Crab: Increase mayonnaise to 1 cup and Parmesan cheese to 1 1/4 cups. Prepare recipe as directed in Step 1, folding in 1 lb. fresh jumbo lump crabmeat, drained and picked, with spinach and artichokes and spooning into a 2-qt. baking dish. Bake at 350° for 40 minutes or until center is hot and edges are bubbly. Makes: 10 to 12 servings. Hands-on time: 15 min., Total time: 55 min.