Ingredients
1 cup sour cream
4 ounces ( 1/4 pound) cream cheese, softened
1 14-ounce can artichokes in water, drained
1 10-ounce box frozen chopped spinach, thawed and squeezed dry (equals about 1 cup spinach)
1 tablespoon lemon juice
2 cloves garlic, crushed
1 1/2 cups grated Cheddar and Monterey Jack cheese mix (divided)
Salt and cayenne pepper to taste
Directions
In blender or food processor, combine sour cream and cream cheese; process until smooth, about 1 minute. Add artichokes, spinach and garlic. Process or chop until well combined, scraping side of the jar as needed. In a large mixing bowl, combine artichoke mixture, lemon juice, half the grated cheese, salt and cayenne pepper. Transfer mixture to a 1-quart microwave-proof baking dish and spread smoothly.
Microwave: Cover with a paper towel and microwave on high 3-4 minutes, or until bubbly around the edges. Remove bowl (it will be hot) and sprinkle remaining cheese over the top. Microwave on high 1 minute, until cheese is melted.
Oven: Preheat oven to 400 degrees. Add final sprinkling of cheese to top of dip and bake, uncovered, for 20-25 minutes or until slightly browned and bubbly.