Spinach And Artichoke Dip - cooking recipe

Ingredients

2/3 stick butter
1 (10 oz.) pkg. frozen, chopped spinach
1 can artichokes (not marinated, 8 to 10 count)
2 (16 oz.) sour cream
2 (8 oz.) pkg. cream cheese (room temperature)
2 c. Parmesan cheese

Preparation

Thaw spinach and squeeze all of the water out. Melt butter in large saucepan and add spinach. Drain and chop artichokes in large mixing bowl and add sour cream. Mix well. Add cream cheese and stir until mixed. Mix in Parmesan cheese thoroughly. May refrigerate, but best served at room temperature. Dip with bread or tortilla chips.