Spinach Artichoke Dip

I had a plan this year. I wanted to get all of Thanksgiving dinner on the table no more than 30  minutes after people started arriving. With our family, you can say, "meet at 1:30", and people will be there at 1. So, my goal was to get everything on the table by 1:30 and have an appetizer for people to munch on from 1-1:30 while I did last minute touches and carved the turkey.

However, what I didn't think through, was that I didn't want anyone to eat the spinach artichoke dip after I had taken a bite and realized how much I liked it. Needless to say, it was quickly moved back into the kitchen and I busted tail getting everything on the table so I could enjoy the dip after everyone left. Selfish? Maybe. But once you try it, you'll understand.

2 c shredded parmesan cheese

10 oz box frozen chopped spinach thawed 

(I cooked a bag of spinach down because that's what I had on hand.)

14 oz can artichoke hearts drained and chopped

2 tsp minced garlic

2/3 c sour cream

8 oz cream cheese softened

1/3 c mayonnaise

Preheat oven to 375.

In a medium bowl, mix together Parmesan cheese, spinach and artichoke hearts.

In a separate bowl, mix together sour cream, cream cheese, mayo and garlic. Add to spinach mixture and mix until well combined.

Pour into a 8x8 pan and bake for 25 minutes.

Serve immediately.

I made a french baguette, cut thin and toasted for something to dip in there! Yum!