Tasty Tuesdays: Houston's Spinach Dip

You have to be very careful about the activities you take on during the holiday season in my family.  We are very fond of creating traditions, so if we do something more than once, there's a good possibility we will be doing it forever.  This is especially true when it comes to making menus for our holiday meals.  We have eaten the same things every Christmas since as long as I can remember.  It's a good thing they're all delicious because I don't think we'll ever change that menu.  It's a tradition.

One of everyone's favorite dishes is our version of Houston's Spinach Dip.  If you have ever gone to the restaurant Houston's, you know that they have some of the best spinach dip around.  It is served piping hot and with corn chips for dipping.  Ours originated as a dip, and it has made it's way onto our main menu as a vegetable, although after you read the recipe you might agree that this isn't exactly what teacher meant when she said "Eat your vegetables."

Houston's Spinach Dip

2 boxes frozen chopped spinach - cooked and drained
1 can artichoke hearts - drained and mashed
1 8 oz. package Philadelphia cream cheese
1 8 oz. carton of sour cream
3/4 cup Parmesan cheese
8 oz. Monterey Jack Cheese - shredded
1/2 white onion - chopped fine
1 stick butter
salt, pepper, and crushed red pepper to taste

Saute onion in butter, add all ingredients except for Jack cheese - mixing and blending after each addition.  Take off the heat and place mixture into a microwave safe dish.  Top with shredded Monterey Jack cheese.  Cook four to five minutes on high.

Note - if you like your cheese to brown, place in oven friendly casserole dish and broil until browned.

Hope this makes it's way onto your holiday table!!