Spicy Spinach and Artichoke Dip

Ingredients:

• 1/2 cup butter (1 stick)
• 1 medium onion, chopped (1 cup)
• 2 (10-ounce) packages frozen chopped spinach, thawed and well drained
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 (8-ounce) package cream cheese
• 1 (8-ounce) carton sour cream
• 1 cup shredded Monterey Jack cheese, divided
• 1 cup grated Parmesan cheese, divided
• 2 tablespoons Tabasco Original Red Sauce
• Salt, to taste
• Toasted pita bread wedges
• 1 cup medium tomato, chopped, for garnish

Directions:

1. Preheat oven to 350°.
2. Melt butter in large saucepan or skillet over medium heat.
3. Add onion and cook until soft, about 5 minutes.
4. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup Monterey Jack cheese, 3/4 cup Parmesan cheese, Tabasco Original Red Sauce and salt.
5. Stir until well blended and heated through.
6. Pour mixture into 1 1/2-quart casserole dish and top with remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheese.
7. Bake in oven until cheese starts to brown, about 10 minutes.
8. Serve with pita bread and garnish with tomatoes.