Copycat Olive Garden Spinach Artichoke Dip - cooking recipe

Ingredients

2 (10 ounce) boxes frozen chopped spinach
2 (14 ounce) cans artichoke hearts
16 ounces sour cream
4 ounces cream cheese
1/2 ounce salad dressing mix, original ranch powder
4 ounces parmesan cheese
cherry tomatoes, Garnish

Preparation

Thaw and squeeze excess water from spinach.
Drain and chop artichoke hearts.
Mix all the ingredients (minus the tomatoes) in a bowl. More sour cream can be added at this point for a smoother dip.
Chop cherry tomatoes.
Spread spinach mixture in a 13X9'' casserole dish, garnish with cherry tomatoes.
Bake at 350 for 20 minutes or until bubbly.