Spinach-Artichoke Dip - cooking recipe

Ingredients

1 pkg. frozen spinach, chopped
1 can sliced water chestnuts, drained
1 can artichoke hearts, chopped
1 brick Monterey Jack cheese with jalapeno peppers
1/2 c. mayonnaise
1/2 c. sour cream
1 can cream of mushroom soup

Preparation

Cook and drain spinach.
Heat soup and cheese until cheese melts.
Mix in remaining ingredients.
Bake for 20 to 30 minutes at 350\u00b0.
Serve with tortilla chips.