Artichoke Spinach Dip
1 (14 oz) can water packed artichoke hearts, drained, & chopped
10 ounces (1 bag) frozen chopped spinach, thawed
2 cups Parmesan cheese, grated
2/3 cup sour cream
8 ounce cream cheese, room temperature
1/3 cup Best Foods mayonnaise
2 teaspoons freshly minced garlic
In a colander drain artichokes, and open spinach empty into colander and let thaw, for an hour.
When spinach has thawed, toss into large mixing bowl, with artichokes, and cheese, mix well, with rubber spatula.
Preheat oven to 375 degrees. Spray baking dish with Pam and set aside.
In large mixing bowl add sour cream, cream cheese, mayo and garlic, with mixer on medium speed, mix well to incorporate.
Using the same rubber spatula, scrap sour cream mixture into spinach mixture, and mix well.
Place dip inside waiting baking dish, smooth out top and bake for 20-25 minutes.
Serve with slices of toasted baguette, or crackers.