Spinach and Artichoke Dip

12 oz. can marinated artichoke hearts
6 oz. bag frozen spinach
2 cloves garlic, pressed
1/4 c. sour cream
1/4 c. mayonnaise
1/2 c. parmesan cheese shredded



Preheat oven to 375°. Chop artichoke hearts, and drain off excess fluid. In large bowl, combine artichokes and spinach. Add garlic, mayo, and sour cream. Stir well, then add in the parmesan cheese. Spread into a small baking dish. Bake for about twenty minutes, until warm and bubbly. Serve with one or more of the following; sliced French bread, Ritz crackers, tortilla chips, pita chips, or bagel chips.