Hot Spinach and Artichoke Dip

(Serve with Tortilla chips)

(Kerri Beth Stockin)

6 1/2-oz. jar artichoke hearts
2 tablespoons chopped onions
1 tablespoon butter
10-oz. frozen chopped spinach (thawed, drained, patted dry with paper towel)
1/4 cup Parmesan cheese
2 cups shredded Colby/Monterey Jack cheese
1/2 cup milk
3/4 teaspoon Creole seasoning

In a medium-sized saucepan, sauté artichoke hearts and onions until tender in butter.  Stir in thawed and drained spinach and Parmesan cheese.  Heat through.  Add in Colby/Monterey Jack cheese, milk, and Creole seasoning.  Heat until cheese melts.  Serve hot with Tortilla chips.