spinach-artichoke dip

There are thousands of recipes for spinach-artichoke dip, but this one is my favorite beacuse it adds a "secret" ingredient - sauteed mushrooms.

serves 10 as an appetizer

1 bag frozen chopped spinach, thawed and drained
2 cans artichoke hearts, drained
1/2 package baby portabella mushrooms (about 6 mushrooms)
3 large cloves garlic
1 10-oz package cream cheese
2 cups grated parmesan cheese
1 cup pepper jack cheese, shredded
4 dashes worcestershire sauce
4 dashes hot sauce
olive oil

Heat olive oil in a large saucepan over medium high heat. Chop mushrooms into tiny pieces in the food processor and add to pan when oil is hot. While mushrooms brown, chop garlic and artichokes into tiny pieces in food processor. Add to mushrooms and sautee for a few minutes. Add spinach and continue to cook mixture to remove moisture, about 10 more minutes. Remove from heat and allow to cool.

Preheat oven to 375 degrees. In a large bowl, combine vegetable mixture with cream cheese, half of parmesan cheese, half of pepper jack cheese, worcestershire and hot sauces. Pour into a large, wide baking dish and top with remaining cheeses. Bake for 30-40 minutes or until bubbly.