Spinach-Artichoke Dip Print Email

14 oz can artichoke hearts in water
10 oz package chopped spinach
16 oz Sour Cream
3 oz Reggiano Parmigiano
6 oz Asiago cheese

Drain artichokes and chop. Thaw spinach, drain and chop. Combine sour cream and 2 oz of Reggiano Parmigiano cheese in a 2qt casserole dish. Mix in spinach and artichokes. Cover top with shredded Asiago and other ounce of Parmigiano. Bake for 15 minutes at 400 degrees and then broil until cheese is golden brown. Serve with crusty breads, crackers, veggies and olives. Serves about 12.