1 (14-ounce) can artichoke hearts, drained and chopped
1 (10 3/4-ounce) can fat-free cream of mushroom soup, undiluted
1 (8-ounce) container reduced-fat sour cream
3 green onions, chopped
2 tablespoons all-purpose flour
1 tablespoon minced fresh parsley
1/4 teaspoon Worcestershire sauce
1 tablespoon butter or margarine
1 cup sliced fresh mushrooms
2 garlic cloves, pressed
1 tablespoon lemon juice
1/2 teaspoon pepper
2 cups (8 ounces) shredded Monterey Jack cheese with peppers, divided
How to Make It
Drain spinach well, pressing between layers of paper towels. Stir together spinach and next 7 ingredients.
Melt butter in a skillet over medium-high heat. Add mushrooms and next 3 ingredients; saute 5 minutes. Stir mushroom mixture and 1 cup cheese into spinach mixture; spoon into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1 cup cheese.
This is a great pot-luck dish--easy to transport, looks good, goes with many different food items, and more importantly tastes good. Would double mushrooms and use half pepper and half non-pepper cheese like another suggested for those who don't like too much spice.