Artichoke Spinach Dip

1 (13-ounce) can artichoke hearts, drained and chopped fine
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry and finely chopped
1 cup mayonnaise
1 cup freshly grated Parmesan cheese (about 4 ounces)
2¼ cups coarsely grated Monterey Jack cheese (about 9 ounces)

Preheat oven to 350° F.

In a bowl, combine artichoke hearts, spinach, mayonnaise, Parmesan cheese, 1¾ cups Monterey Jack cheese, stirring until combined well. Transfer artichoke mixture to a 1-quart baking dish and sprinkle with remaining ½ cup Monterey Jack cheese. (Note: Dip may be prepared up to this point 1 day ahead and chilled, covered.)

Bake dip in middle of oven until cheese is melted, about 15 minutes. Serve dip warm with crackers or tortilla chips. Yield: about 3 cups.