INGREDIENTS:

• 1 cup mayo
• 1 cup cream cheese
• 1 cup parmesean
• 1 cup artichoke hearts (packed in water) drained and mashed
• 1 package frozen spinach, thawed and drained
• garlic, crushed, to taste.

INSTRUCTIONS:

1. Mash everything together, put in pie plate, and bake until hot and bubbly and slightly browned (about 20 minutes).
2. Serve warm with crackers, taco chips, or dipping bread.

THE SECRET:

You'll want to serve this piping hot in order to get the stringy cheese effect when you dip!

Slice the spinach and artichoke sparingly in big slices so that it doesn't look like mush. It's nice to get big hunks of soft chunks when you dip. If you shred it too small, you lose the taste of each.