1 jar marinated artichoke hearts (well drained) *You can use frozen or canned also*

1 bag organic baby spinach

1 8 oz package of cream cheese (room temp)

1 tub shredded parmesan cheese

2 TBs mayonaise

Salt

Pepper

Salt-free seasoning

Your favorite hot sauce or cayenne pepper spice (optional)

1/4 cup of milk (I used 2%)

Finely chop the artichoke hearts. Put in bowl. Set aside. Wilt entire bag of baby spinach. You can do this 2 ways. I finely chopped mine before I placed them into a pan with 2 TBs of water. You can place spinach in pan and then chop. I find it’s much easier to chop them first. Once spinach is done, remove excess water. I put the spinach onto a plate and dabbed them with a paper towel to remove the water.  Put the spinach in the same bowl with artichoke hearts.

Cut cream cheese in small cubes. Put cream cheese into the bowl with artichokes and spinach. Mix together well until creamy. Carefully add in the milk, mayonaise, tub of parmesan cheese and remaining ingredients. Mix well. I added the hot sauce last. You can add in as much as you want.

Place the artichoke and spinach dip into your favorite baking dish. I like to use a stone loaf pan by Temp-tations.

Bake at 350 degrees for 25-30 minutes until sides are slightly brown. Do not burn.

Serve with pita chips or toasted French or sourdough bread. Anything goes with this dip.