• 14.75 ounce artichoke hearts chopped
• 8 ounce cream cheese cubed
• 1 cup grated Parmesan cheese
• 8 ounce sour cream
• 10 ounce chopped frozen spinach thawed
• 2 teaspoons minced garlic I use minced garlic that's packed in olive oil
• salt & pepper to taste

1. Defrost the spinach in the microwave.
2. While the spinach is in the microwave, add the cream cheese, artichoke hearts, Parmesan cheese, sour cream, minced garlic, and salt and pepper to the crock pot. Stir it up.
3. Add in the drained, hot spinach. Stir well.
4. Cook on LOW for 2 hours or until warmed through and fully melted, stirring occasionally. If serving from the slow cooker, set to WARM.
5. Serve with tortilla chips, Triscuits, Sun Chips, veggies.
Notes
How to defrost spinach - on a microwave safe plate, heat spinach for about 6 minutes then press down on the spinach with an identical plate, over the sink, to squeeze out the excess water.
Fresh spinach may be used - approximately 1 lb is the equivalent of 10 oz frozen.
Store leftovers covered in the fridge for up to 1 week.