1 Cup Chopped Onions	1 Can Green Chilies
1 Tbls Olive Oil	1 Can Artichoke hearts
1 Cup Parmesan cheese	10 Oz Chopped Frozen Spinach,
1 8 Oz Cream Cheese	-Thawed
2 ½ Cup Monterey Jack cheese,	1 Cup Half & Half
-shredded

In a saucepan on the stove saute onions until translucent. Combine cheeses and half and half until smooth in fondue pot. Add onions, chopped and drained artichokes, chilies and spinach. Serve warm with chips, crackers or as a spread on french bread.