Ingredients: 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. Download Recipe Sheet