1 pkg. vegetable soup dry mix (I use Knorr)
1 (10 oz.) box frozen spinach
1 large jar (or 2 small jars) marinated artichokes
1 (8 oz.) pkg. cream cheese, softened on counter
1/2 cup shredded Colby jack cheese
1 (8 oz.) tub dairy sour cream
dill seasoning, to taste
pepper, to taste (optional)

Drain artichokes. Thaw, rinse and drain spinach.

Mix all ingredients together. Shake in some dill. This will take some mixing to break up the cream cheese.

If serving COLD: Let sit in refrigerator at least 1 hour prior to serving for the soup mix to really bring out full flavor. Season with pepper, if desired.

If serving HOT: Place in casserole dish, cover with foil. Bake at 350°F for 30 minutes or until you can hear it bubbling a little. Season with pepper, if desired.

Enjoy!

Submitted by: Lindsay P.