frozen spinach; thawed
articoke hearts (in water)
grated parmesan cheese
Thaw spinach out and drain. Press excess water out by placing spinach in a strainer and applying pressure to the thawed leaves.
In a sauce pan over medium-low heat, add cream cheese, and parmesan cheese. Allow the two to melt down; stirring frequently to avoid burning.
Drain artichoke hearts and chop.
Add artichoke hearts and drained spinach to saucepan. Continue to stir.
Mince garlic and add to saucepan.
Salt and pepper to taste.
Serve with Tortilla/Pita Chips or thick bread