Jerusalem Artichoke and Spinach Dip

Serve with crackers or baguette bread slices.

2 (10 oz) boxes of frozen chopped spinach
1/2 Cup chopped onion
1/4 Cup butter, melted
1 (8 oz) package cream cheese, softened
2 (8 oz) jars of artichoke hearts, drained and chopped
8 oz Monterey Jaack cheese, grated
1 teaspoon garlic salt
1/4 cup grated Parmesan cheese
Baguette bread slices and/or crackers

Cook spinach according to package directions; drain well and squeeze out liquid. Microwave onions in butter for 2 minutes on high power. Combine cooked spinach, onion mixture, cream cheese, artichoke hearts, Monterey Jack cheese, and garlic salt in a medium bowl; mix well. Place in a greased baking dish. Bake at 350 degrees for 30 minutes. Remove from oven and sprinkle with Parmesan cheese. Return to oven for about 10 minutes or until cheese melts. Serve with baguette bread slices and crackers. Makes about 4 cups of dip. Can be made in a crockpot as well. (Recipe can be found in Essential Mormon Celebrations)