How to Make Spinach and Artichoke dip
- Thaw Spinach. Squeeze as much of the water out of the spinach as you can (I use a mesh strainer) Drain and cut up Artichoke hearts to desired pieces.
- Place all ingredients in a big tupperware bowl that has a lid. I usually eyeball the Mayo to the same amount as the sour cream, but for those that prefer measurements just use the tub the sour cream was in.
- Chill in the fridge for half an hour. Served best with French bread and Tostitos chips. Enjoy!