Written by John Keife
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We credit Missy for her replication of this very popular appetizer served at Houston’s Restaurant’s (Metairie, LA) . . .
Submitted by: Missy Keife
Ingredients:
- 2 sticks butter

- 1 medium white onion, finely chopped
- 3 16-oz bags frozen chopped spinach, cooked, drained
- 2 8-ounce packages cream cheese
- 1 8-ounce carton sour cream
- 3 cans artichoke hearts, drained, rinsed, tough outer leaves removed, chopped
- 1 ½ cups grated Parmesan cheese
- 1 tsp crushed red pepper flakes
- 2 tsp salt
- 1 tsp black pepper
- 16 ounces Monterrey-Jack cheese, shredded
- Into a Dutch oven, melt butter and saute onions until wilted
- Add spinach and next 8 ingredients slowing, mixing as you add
- Pour entire ingredients into casserole and heat at 400° for 15 minutes
- Pour into 2 heated chafing dishes and serve with Tostito chips or an assortment of your favorite crackers
Note: For a large party of 30-40, be sure to place chafing dishes in separate areas; crowd tends to gather around this delicious appetizer and not easily relinquish their space!
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