Erich's Emerald Dip

• 1 (14 ounce) can artichoke hearts, drained
• 1 (500 g) bag baby spinach leaves, very well rinsed
• 2 (16 ounce) containers sour cream
• 8 ounces cream cheese, softened
• 14 cup mayonnaise
• 1 garlic clove, peeled and mashed

1. blend together with little bit of lemon juice, add salt & pepper to taste, Italian seasonings, Greek seasonings, dill (whatever your preference).
2. Cover and refrigerate until ready to serve.
3. This recipe can be scaled down or beefed up.

baby spinach leaves, containers sour cream, cream cheese, mayonnaise, garlic

Taken from www.food.com/recipe/erichs-emerald-dip-296256 (may not work)