1 cup mayonnaise
1 cup dairy sour cream
1 to 2 tsp. Dijon mustard
1 (4 oz.) can diced green chilies, drained
2 cups shredded Italian blend cheese, divided
2 (14 oz. ea.) cans artichoke hearts, drained
2 cups fresh spinach or 1 pkg. frozen, thawed and drained
1 tsp. black pepper
2 tsp. seasoned salt (Lawry's)

Preheat oven to 400°F (doing this gives the top a nice, brown crust).

Meanwhile, mix mayonnaise, dairy sour cream, Dijon mustard, chilies and 1 1/2 cups shredded cheese. Add in artichoke hearts, spinach, pepper, and seasoned salt. Mix well. Pour into casserole dish, sprinkle top with remaining 1/2 cup cheese.

Place in middle rack toward back of oven. Turn oven to 350°F and bake for 30 to 35 minutes.

Serve warm with bread, tortilla chips or crackers.

Submitted by: Carrie Thovson