Spinach Artichoke Spread

​¼ cup butter
½ small onion, diced
2 cloves garlic, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 ounces cream cheese, cubed
4 ounces sour cream
¾ cup shredded Monterey jack cheese, divided
¾ cup shredded parmesan cheese, divided
1 can (14 ounces) artichoke hearts rinsed, drained, and coarsely chopped
 
1. Preheat oven to 400 degrees and spray a 1 quart gratin dish with nonstick spray. In a large skillet, heat butter over medium. Sauté onion until softened and translucent; add garlic and cook for one additional minute. Remove from heat and stir in spinach, cream cheese, sour cream, ½ cup Monterey jack cheese, and ½ cup parmesan cheese. Combine thoroughly and cook, stirring, until cheeses are melted; fold in artichoke hearts.
 
2. Transfer to prepared dish and sprinkle with remaining cheeses. Cover tightly with foil and bake for 20 minutes; remove foil and bake until edges bubble and cheeses are lightly browned. Let stand for 10 minutes before serving.
 
Revised September 2017