Hot Artichoke & Spinach Spread

12 oz jar marinated artichoke hearts, drained & coarsely chopped
1 pkg (300 g) frozen chopped spinach, thawed & well drained
2 lg garlic cloves, pressed
1/2 c sour cream
1/2 c mayonnaise
3/4 c grated fresh Parmesan cheese
Pumpernickel cocktail bread, baguette slices or fresh cut up vegetables.

Preheat oven to 375 F. In a bowl combine artichokes, spinach, garlic, sour cream, mayo & cheese; mix well.

In a baking dish, spread mix evenly. Bake 20-25 minutes or until heated through.

Spread on bread slices or serve as a dip for vegetables.

Recipe from a Pampered Chef party.