• 1 packet Artichoke & Spinach Dip Mix
• 1 cup sour cream
• 8 oz. cream cheese, softened (for a “cheesier” dip add 16 oz.)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded Monterey Jack cheese

Preheat oven to 350°. Blend sour cream, cream cheese, Parmesan cheese and Monterey Jack cheese. Add entire packet of Artichoke & Spinach Dip Mix. Mix well. Place mixture in a buttered oven-proof baking dish. Bake for 30 minutes or until light golden brown on top. Serve with tortilla chips or toasted bread points.

Slow cooker version:
Place mixture into a slow cooker. Set on LOW. Serve after 60 minutes, or when dip is warm throughout.