Spinach Dip

Everyone has been to a party where what used to be a beautiful loaf of pumpernickel or sourdough has been decimated and filled with dip right? We all love that stuff, but here is a simple recipe I spiced up to make a classic better. Out with the water chestnut and in with the artichoke!

2 loaves of rye, pumpernickel, sourdough, etc...

1 cup mayonnaise

1 cup sour cream

1 package good seasons powdered italian dressing mix

1 (14 ounce) can artichoke hearts, drained and chopped

1 package frozen chopped spinach, thawed and drained

1 cup grated sharp Parmesan or asiago cheese

In a mixing bowl blend mayo, sour cream and dip. Chop artichoke hearts and mix in. Buy good quality hearts, in oil not water. Spinach must be thawed. Dump into a strainer and press with your hand to squeeze all the water out. The less remaining the better. Stir in spinach and cheese. Put in a nice bowl to serve and cube up all the bread. No need to wast any serving dip in it.