Dips : Spicy Spinach & Artichoke Dip

• 1/2 cup butter or margarine (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 Original TABASCO® brand Pepper Sauce
  
• Salt to taste
  
• Toasted pita bread wedges
  
• 1 medium tomato, chopped (1 cup)
  

Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Parmesan cheese, TABASCO^® Sauce and salt. Stir until well blended and heated through.

Pour mixture into a 1 1/2-quart casserole dish and top with remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheese. Bake in a 350°F oven until cheese starts to brown, about 10 minutes. Serve with pita bread and garnish with tomatoes.

Makes about 4 cups.