1Thaw 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.
2Place 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.
3Chill in the fridge for half an hour. Served best with French bread and Tostitos chips. Enjoy!