Cold Spinach & Artichoke Dip

I'm trying this one for the first time today. I have a hot one I use autumn through spring, but wanted one that was more friendly to summer gatherings. I love to use fresh ingredients if I can get them, but sometimes it's just easier to use canned/frozen. ***

Ingredients:

1 10 oz package of frozen chopped spinach - thawed & drained
1 14-16 oz can of artichoke hearts - drained and chopped
3 cups sour cream
1 cup mayonaise *
1 cup of grated parmesan, romano, or asiago cheese. **
1 tsp Italian seasoning
1 - 2 cloves of garlic, finely minced & slightly crushed

Mix all ingredients together. Cover and refrigerate for at least 2 hours for the flavors to blend.

Serve cold with tortilla chips or a hard/dense bread like a rye (especially pumpernickel) or French baguette.


* You can use all sour cream if desired, but I've found that for most cold dips that call for mayo, it adds a nice tang. It did for this one.

** I use half parmesan & half romano for my hot dip, so I did the same today.

*** Except for the cheese. If you've never heard my cheese rant, here it is: bite the bullet and buy the real thing in the cheese case by the deli counter. You will eat less of it because it has more flavor and will wind up stretching it further than a can of Kraft any day. Buy yourself a $3 rotary grater, and you're golden! DO EET!