Spinach & Artichoke Dip- Mmm....

This is the best dip (or dinner in our case)....
First gather all your ingredients...



Next you are going to dice about half an onion and soften them with about 3 tablespoons or so of butter (you can use the fake stuff if you want- I just prefer butter). Add a clove of minced garlic to the onions. Then after the onions are soft add the can of Cream of Celery soup. Then cube about 2/3 to 3/4 of the block of Monterey Jack cheese and stir it into the soup and onion mixture (remember to stir in one direction, it keeps the cheese smooth). Add a dash of salt and pepper to the mixture.

Then you chop up a bag or so of fresh Spinach (you can use frozen- just make sure to drain very well). Stir into the Cheesy mixture. Mmmm.....
Then cut up one can of artichoke hearts and stir into the mixture again. At this point you are going to want to grab the chips and start eating it, but hold off one more moment... Pour the mixture into an oven safe dish. The grate the rest of the cheese and sprinkle it on top. Then pop it into a oven at 350° until the cheese on top is brown. Once that is done grab a bag of tortilla chips and dig in! You can serve with sour cream and salsa if you like

This is the best dip as you can see- we polished off about half of it- the other half will be lunch for the next few days.

Ingredients list:

1 can cream of celery soup

About 3-4 tablespoons butter

1 block Monterey Jack cheese (8 to 10 ounces)

1/2 medium onion

1 clove garlic minced

1 bag fresh Spinach- chopped

Dash of Salt & Pepper

1 can artichoke hearts in water (each heart quartered)