Hot Spinach Artichoke Dip

12 ounces marinated artichoke hearts, drained and chopped

10-ounce package of frozen chopped spinach, thawed and

drained (squeeze out excess liquid)

1 clove garlic, pressed or 2 tsp. minced

1 cup sour cream

1 cup mayonnaise (Hellmans)

1 cup Parmesan cheese, grated

1 cup Mozzarella or Monterey Jack cheese, shredded

8 ounces cream cheese, room temperature

Directions:  Blend soft cream cheese, parmesan, mozzarella and sour cream.  Fold in mayo 

(don’t use a mixer or blender with mayo).  Add in artichoke and spinach.  Use a fork to separate 

the spinach.  Add garlic to taste.  Mix well.  Place in greased oven-safe dish.  Sprinkle with 

parmesan cheese.

Bake at 325 degrees for 45 to 60 minutes.  Best served hot/warm.

Comment:  The dip gets stiffer as it sets.  To be creamier, use more cream cheese or sour cream.    

Add as much garlic as you like.