Spinach Artichoke Dip (Print Version)

# Ingredients:

01 - 14 ounce can artichoke hearts, drained and chopped.
02 - 1/2 cup sour cream.
03 - 1/2 cup mayonnaise.
04 - 8 ounces cream cheese, room temperature.
05 - 1 cup freshly grated parmesan cheese.
06 - 1 clove garlic, minced.
07 - 1/2 cup frozen spinach, thawed and drained.

# Instructions:

01 - Heat oven to 350 degrees F.
02 - Combine sour cream, mayo, cream cheese, drained spinach, artichoke hearts, garlic and 3/4 cup parmesan cheese until smooth.
03 - Transfer mixture to a greased 8x8 inch baking dish or similar size.
04 - Sprinkle remaining 1/4 cup parmesan cheese on top.
05 - Bake for 20 minutes until hot and bubbly. Serve warm.

# Notes:

01 - Can be made 1-2 days ahead and stored in refrigerator before baking.
02 - Can be frozen for up to 2 months.
03 - For fresh spinach version, cook 10 oz fresh spinach with olive oil until wilted.
04 - Can be made in slow cooker on high for 2 hours.

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