Spinach and Artichoke Dip

• 1 container Chive And Onion Cream Cheese (not Whipped)
• 23 cups Sour Cream
• 13 cups Mayonnaise
• 1 cup Italian Blend Shredded Cheese
• 1 teaspoon Creole Seasoning, Or More To Taste
• 1 can Artichoke Hearts, Chopped
• 1 pound 10 Oz. Frozen Chopped Spinach, Thawed, Drained, And Water Pressed Out
• 2 teaspoons Garlic Powder, To Taste
• 1/2 teaspoons Freshly Ground Black Pepper, To Taste
• 1/2 teaspoons Crushed Red Pepper
• 1/2 cups Grated Parmesan Cheese

1. Preheat oven to 350.
2. Stir together the cream cheese, sour cream, and mayonnaise until well combined.
3. Add seasonings to taste and shredded cheese.
4. Stir in artichokes and spinach.
5. Spread in a greased, shallow baking dish.
6. Sprinkle with Parmesan cheese (and more Creole Seasoning if you so desire).
7. Bake at 350 degrees for 20-25 minutes.
8. Serve with Pita Wedges (brushed with olive oil, sprinkled with paprika and creole seasoning and toasted), toasted french bread, or Wheat Thins.
9. *You can substitute other types of cheese.
10. I often use whatever mix of white cheeses I have on hand.
11. Pepper Jack is also really good in this.
12. *Ive found that it is imperative that the spinach is well drained in order to avoid a soupy mess.
13. Place the thawed spinach in a colander or mesh strainer, and press to drain the liquid.
14. I then take the spinach, working in batches, and squeeze it dry between paper towels.

onion cream cheese, sour cream, mayonnaise, italian blend, creole seasoning, hearts, water, garlic, freshly ground black pepper, red pepper, parmesan cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/spinach-and-artichoke-dip/ (may not work)