Hot Spinach Artichoke Dip

serves 18

1 small onion, finely chopped

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

2 packages (8 oz. each) cream cheese, cubed

1 cup (8 oz.) sour cream

1 can (14 oz.) artichoke hearts, rinsed, drained and chopped

1 cup grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon pepper  

1/4 teaspoon crushed red pepper flakes
1/4 cup shredded cheddar cheese
Melba toast or pita chips

In a large nonstick skillet coated with cooking spray, cook and stir onion until tender. Add spinach; cook and stir over medium heat until heated through. Reduce heat to low; stir in cream cheese and sour cream. Add artichoke hearts, Parmesan cheese, salt, pepper and red pepper flakes; cook for 1-2 minutes or until heated through. 

Transfer to an ungreased 1-1/2-qt. oven- or microwave-safe dish; sprinkle with cheddar cheese. Cover and bake until cheese is melted on top and the dip is bubbly, about 15 minutes; or microwave on high for 2-3 minutes. Serve warm with melba toast or pita chips.