2 jars (6 ounces each) marinated artichoke hearts, chopped
1 package (10 ounces) frozen chopped spinach, thawed and drained thoroughly
1 clove of garlic, pressed
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup grated Parmesan cheese

2 jars (6 ounces each) marinated artichoke hearts, chopped 1 package (10 ounces) frozen chopped spinach, thawed and drained thoroughly 1 clove of garlic, pressed 1/2 cup sour cream 1/2 cup mayonnaise 3/4 cup grated Parmesan cheese

Preheat oven to 375

Drain and coarsest chop artichokes hart with food processor. Mix artichoke hearts with remaining ingredients in 2 quart bowl. Spoon into mini-baker. Bake 20-25 minutes or until heated through. Spread on cocktail bread slices or fresh vegetables.