1 cup sour cream
4 ounces cream cheese, softened
1 (14 ounce) can artichokes in water, drained
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, crushed
1 tablespoon lemon juice
1 1/2 cups grated Cheddar and Monterey Jack cheese mix, divided
Salt and cayenne pepper to taste





Heat oven to 400 degrees F.
In food processor or blender, combine sour cream and cream cheese and process until smooth, about 1 minute.
Add artichokes, spinach and garlic. Process or chop until well combined, scraping sides of the work bowl or blender jar as needed.
In a large mixing bowl, combine artichoke mixture, lemon juice, 1/2 cup grated cheese and salt and cayenne pepper to taste. Transfer mixture to a 1-quart microwave-proof baking dish and spread smoothly.
Cover with a paper towel and microwave on high for 3-4 minutes, or until bubbly around the edges. Remove bowl and sprinkle 1/2 cup grated cheese over the top. Microwave on high for 1 minute, or until cheese is melted.
Sprinkle with 1/2 cup grated cheese and bake, uncovered, for 20-25 minutes or until slightly browned and bubbly.



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Serve with pita chips, bagel chips, baked tortilla chips, crisp potato skins or crunchy raw veggies...