SPINACH/ARTICHOKE DIP, by Atty General Mark Shurtleff

• 1 package (10 oz.) frozen chopped spinach, thawed, drained, and squeezed dry
• 1 jar (14.75 oz.) marinated artichoke hearts, drained. Set aside ¼ and chop remainder
• ½ can (5 oz.) sliced water chestnuts, drained and coarsely chopped
• 2 tablespoons minced green onion
• 2 teaspoons prepared horseradish
• 1 jalapeno pepper, seeded and finely chopped
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 package (3 oz.) cream cheese, softened
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 cup grated sharp Cheddar cheese, divided
• 1 cup grated Monterey Jack cheese, divided

Preheat oven to 350 degrees. In a large mixing bowl, combine first 8 ingredients and mix together with a large fork. Add the cream cheese, sour cream and mayonnaise and blend with electric hand mixer until smooth. Stir in half the cheeses. Spread the mixture into a greased 9-inch glass pie plate. Slice the remaining artichoke hearts and arrange them around the edge of the plate. Bake 15 to 20 minutes. Sprinkle remaining cheeses on top and bake 5 more minutes or until bubbly. Serve warm with tortilla chips, crackers or torn pieces of French bread.
Makes about 4 cups of dip.