1 can artichokes finely chopped (not marinated)
2 (10 oz. ea.) boxes chopped spinach, drained
1 small onion, finely chopped
2 to 3 tbsp. minced garlic
2 tsp. butter
1 (8 oz.) pkg. cream cheese
1 (8 oz.) pkg. dairy sour cream
1 large pkg HIDDEN VALLEY® Ranch dip OR HIDDEN VALLEY® Vegetable dip (dry)
1 cup Parmesan cheese (preferably from the bag rather than the can)
1 1/2 cups mozzarella cheese
2 tsp. salt
1 tsp. black pepper
2 to 3 tbsp. garlic powder (initially use less, can add in more later)
3 to 4 tbsp. cumin power (initially use less, can add in more later)
1 tsp. onion powder (initially use less, can add in more later)

After cutting up the onions, garlic and artichokes, sauté them in the butter until the onions are clear then add the spinach. Cook together for about 3 to 5 minutes. Add the cream cheese and sour cream together and mix well. Add the dry ingredients to the mixture and stir for several minutes.

Add the Parmesan and mozzarella cheese and stir until everything is melted and well blended. You should continue to taste the mixture while cooking in order to add more seasonings until it's to your liking; however the ingredients as described has been an absolute hit with all my co-workers, friends and family, so definitely try making it with the max amount shown. But you can certainly add more or less than what's described in the dry ingredients depending on your own preference.

Serve with your choice of Mexican style corn chips, crackers or bread.

Submitted by: Annissa Rutland