Hot Spinach Artichoke Dip

    1 (10-ounce) package frozen chopped spinach

    2 (13 3/4-ounce) cans artichoke hearts

    1/2 cup mayonnaise

    1/2 cup sour cream

    1 cup freshly grated Parmesan

    1 cup grated pepper jack cheese

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips. Makes about 4 cups.

This is a Paula Deen recipe.