Cheesy Artichoke Spinach Dip

There are many similar variations of spinach-artichoke dip out there, this one is my favorite due to lots of fresh garlic and real parmesan cheese.  Last Christmas I decided to make a series of appetizers throughout the day- turned out to be more enjoyable and much less time consuming (as much of it can be done ahead.)  Spinach artichoke dip tends to play center stage for such occasions as so many healthy additions can play along- raw carrots, peppers, zucchini, broccoli, cauliflower, apples etc.  I confess this photo came from an evening when spinach dip was our main dish. Hey- I worked all day, needed a photo in order to write this overdue post and we ate lots of veggies with it.  I’m shaking off the guilt as I type!  Dare I admit that I took leftovers for lunch the next day and didn’t share?  I might be in trouble now…….

2 cups shredded fresh parmesan cheese

10 ounces chopped spinach (easier and cheaper to buy the chopped, frozen spinach and  thaw before mixing in.  I prefer to squeeze the water out before adding)

14 ounces of chopped artichoke hearts- canned or marinated will work

2 tsp of fresh, minced garlic (or more if you like garlic as much as we do)

1 cup sour cream

8 ounces of softened cream cheese

opt:  1 tsp dried chili flakes

Preheat oven to 375

Mix all ingredients together

Spread mixture into a greased 8×8 pan or pie dish

Bake 25-30 minutes until bubbling and light brown on top