HOT ARTICHOKE & SPINACH DIP

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 lightly 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.