Tempt My Tummy -Spinach and Artichoke

This dip is so versatile. You can use it as a dip or roll it up in a tortilla for a meal. Good as a sandwich topper, smothering a baked potato. Or just eaten by the spoonful :) Enjoy!

Spinach and Artichoke Dip

10 ounce box, frozen, chopped spinach, chopped – squeeze dry
14 ounce can artichoke, chopped into ½ inch pieces
1 cup sour cream
1 cup grated Swiss cheese
8 ounces cream cheese, softened
1 cup fresh grated Parmesan cheese
¼ teaspoon pepper
½ teaspoon red pepper flakes (optional)
1 teaspoon crushed garlic
4 ounces crumbles feta

Mix thoroughly. This keeps well in the refrigerator until you want to use it (or use it a little bit at a time). Microwave until heated or put in an oven safe dish and bake at 350 until warmed. Excellent with tortilla chips, pita chips, as a sandwich or wrap topping, served in a warm tortilla, serve cold with bread cubes…endless possibilities.

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