baguette, sliced thinly
crackers
fresh vegetables
1 (14 1/2 oz.) can or jar artichoke hearts (in water)
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2 pressed garlic cloves
3/4 c. sour cream
3/4 c. mayonnaise
1 c. grated Parmesan cheese
sun-dried tomatoes, boil for 5 minutes and snip with scissors
2 (4 oz.) pkg. crumbled Feta cheese

Preheat oven to 375°F. Drain and coarsely chop artichoke hearts with food chopper. Mix artichoke hearts with remaining ingredients in batter bowl. Then spoon mixture into a mini-baker (9-inch baking dish).

Bake 30 to 35 minutes or until heated through or when bubbling. Serve with thinly sliced baguette bread, vegetables and/or crackers.