Spinach Artichoke Dip

Ingredients

8 oz fresh chopped spinach
8 canned artichokes, chopped
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan/Romano/Asiago cheese
8 oz. shredded Monterey Jack (or mozarella) cheese
1/2 onion finely chopped
2 dashes of balsamic vinegar
salt to taste
red pepper flakes to taste

Directions

This is so so much better if you spend the extra money to get the Parmesan/Romano/Asiago cheese blend from the refrigerated section of the grocery store, rather than the normal kraft style parmesan cheese.

Combine all non vegetables and mix well. Add vegetables and mix. Bake covered at 400 for 20-25 minutes. uncover, sprinkle more parmesan cheese over the top, and bake until golden.
Serve with tortilla chips or bread.