8 oz. cream cheese, softened (for a “cheesier” dip add 16 oz.)
1 can (14 oz.) artichoke hearts packed in water, drained, finely chopped
1/2 cup grated Parmesan cheese
1 cup shredded Monterey Jack cheese
Preheat oven to 350°. Place 1 won ton wrapper in each of 24 mini muffin cups sprayed with cooking spray, with edges of wrapper extending over top of cup. Bake 5 min. Meanwhile, blend cream cheese, sour cream, Parmesan cheese and Monterey Jack cheese. Add entire packet of Debbie's Creamy Spinach Dip Mix and artichokes. Mix well.
Spoon artichoke mixture into won ton cups. Bake 12 to 14 min. or until filling is heated through and edges of cups are golden brown.
**************************
If you want to forego the individual cups services use the following method:
Blend cream cheese, sour cream, Parmesan cheese and Monterey Jack cheese. Add entire packet of Debbie's Creamy Spinach Dip Mix. Mix well. Place mixture in a buttered oven-proof baking dish. Bake for 30 minutes or until light golden brown on top. Serve with tortilla chips or toasted bread points.
or Slow cooker version:
Place mixture into a slow cooker set on LOW. Serve after 30 minutes, or when dip is warm throughout.
