Hot Artichoke and Spinach Dip

This recipe is inspired by The Olive Garden. I worked there back in the 90's. It's not the exact recipe, but it's pretty close. I'm always asked for the recipe when I bring it to a party. You can also heat the dip in a saute pan if your are pressed for time.

the mix makes 4 to 6 servings ...

1 10 ounce package frozen chopped spinach, thawed
1 8 ounce package cream cheese, softened
1 cup sour cream
1 can (14 oz.) artichoke hearts, drained and chopped
1/4 cup thinly sliced green onion
1 clove garlic, minced
1 teaspoon hot pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375°F.

Squeeze excess moisture from spinach until it is dry. Mix all ingredients except, Parmesan cheese in medium bowl until well blended.

Spread mixture in ungreased shallow casserole dish.

Bake uncovered 15 to 20 minutes or until hot and bubbly.

Sprinkle with freshly grated Parmesan cheese and serve.