Spinach and Artichoke Dip
(adapted from Brown Eyed Baker)
1 (14- ounce) can artichoke hearts, drained and finely chopped
1 (10- ounce) package frozen chopped spinach, thawed and drained
6 ounces finely shredded Parmesan cheese
8 ounces shredded Monterey Jack cheese
6 ounces cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
3 cloves garlic, finely minced
1 1/2 tablespoons Cajun seasoning (I used Tony’s)
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients. Mix well.
Spoon the mixture into a 1 1/2 quart baking dish. Bake for 30 minutes.
Serve with crackers.