12 oz frozen artichoke hearts, defrosted and chopped
10 oz frozen chopped spinach, defrosted
8 oz cream cheese (or American-style Neufchâtel)
1/4 cup mayonnaise
1/4 cup sour cream
1/3 cup mixed shredded Italian cheese (I used asagio, Parmesan, Romano) PLUS some for topping if desired.
1/2-1 teaspoon granulated garlic
1 tablespoon dehydrated chopped onion
freshly ground black pepper
Throughly drain the spinach and artichoke by pressing it with paper towels to remove all moisture. Place in a large bowl. Add remaining ingredients and stir until well combined. Refrigerate until ready to eat. Scrape into a 8x8 inch baking dish. Preheat oven to 350. Sprinkle with additional cheese, if desired. Bake, uncovered, for 10-15 minutes or until warmed through. Refrigerate leftovers.
Serve with bread or sturdy chips.