Spinach Artichoke Dip

One year for Thanksgiving, one of my friends gave this recipe to me as an idea for an appetizer.  When I first saw that the recipe called for cream cheese, sour cream and mayonnaise all in one recipe, I told her the combination did not sound very appetizing.  She told me I had to try it anyway, because it was that good.  Without a backup appetizer on my list, I went ahead and made it, and was very pleasantly surprised!  My family and I ate this with tortilla chips and the only complaint I got was that I didn't make enough!  This has now become a staple in our Thanksgiving appetizers!

Yields: 4 servings

Ingredients:

• 1 cup thawed, chopped frozen organic spinach
• 1 1/2 cups thawed, chopped frozen organic artichoke hearts
• 6 ounces organic cream cheese
• 1/4 cup organic sour cream
• 1/4 cup organic mayonnaise
• 1/3 cup + 2 tbsp organic grated Parmesan
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder 

Directions:
Preheat oven to 400 F.

Boil spinach and artichokes in 1 cup of water until tender and drain.  Discard liquid.  Heat cream cheese in microwave for 1 minute or until hot and soft.  Add spinach, artichoke and cream cheese to an oven safe dish and stir in rest of ingredients.  Sprinkle 2 tbsp Parmesan and bake for 10 minutes.  Serve hot.