This can be assembled up to 3 days before a party, refrigerated, then heated up just before serving. I’ve also stuffed this dip inside of portobello mushroom caps and roasted them for a nice side dish, or vegetarian main dish.
-1 32 oz bag frozen spinach, thawed, and squeezed dry using a kitchen towel
-1 can of artichokes, drained and chopped
-2 cloves of garlic, minced
-1 cup shredded parmesan cheese
-1 cup mozzarella cheese
-3/4 cup sour cream
-3/4 cup mayo
Combine the spinach, sour cream, mayo and garlic. Stir well using a large fork, breaking up the spinach clumps until the dip is thoroughly mixed. Stir in the remaining ingredients. At this point I always place this directly into a small crock pot on low to heat until warm, and then keep warm for guests. For an alternative method you could place it into a greased baking dish and bake on 350 for 20 minutes, or until the cheese is melted. Serve with your favorite crackers or chips.
