Recipe adapted from Tastesbetterfromscratch.com

Marissa's Artichoke Dip

• ½ cup sour cream
• ½ cup mayonnaise
• 8 oz cream cheese, softened
• 1¼ cups freshly grated Parmesan cheese, divided
• 1 garlic clove, minced
• ½ tsp dried dill weed, divided
• ½ tsp kosher salt
• ¼ tsp ground black pepper
• 8 oz canned artichoke hearts (not marinated), drained and chopped
• ½ cup frozen chopped spinach, thawed and thoroughly drained
• Chips or veggies, for serving

Preheat oven to 350 F. Lightly oil a 2-quart shallow baking or casserole dish.

Place sour cream, mayonnaise, cream cheese, 1 cup Parmesan cheese, garlic, ¼ tsp dill weed, salt and pepper in a mixing bowl; stir until smooth. Fold in artichoke hearts and spinach until well combined.

Transfer dip to the prepared baking dish. Sprinkle with remaining cheese and dill weed. Bake 20 minutes or until hot and bubbly. Serve warm with chips or veggies. Makes 6 servings.