Ingredients

10oz frozen chopped spinach (drained)

4oz  cream cheese

4oz sour cream

4 tablespoons Mayonnaise

1 tin of Artichoke hearts (drained and chopped)

4oz Monterey Jack or Mozzarella

3 tablespoons Parmesan cheese

A pinch of Cayenne pepper

Salt to season

Method

Firstly pat the spinach with kitchen roll to soak up the excess moisture.

Now combine all the ingredients together in a large bowl.

Place in an oven-proof dish.

Preheat the oven to 350 degrees and cook for 25-30 minutes until lightly browned.

Serve with 1/2 inch slices of toasted french bread.

Cooks Comments and Tips

My artichoke spinach dip can be made also with fresh spinach if available.

To add an extra touch of colour to the presentation garnish with a few sliced sweet red peppers.