1 cup shredded Monterey Jack cheese
1/4 cup sour cream
1/4 cup fresh parmesan cheese
1 teaspoon black pepper
3 cloves garlic
8 ounces artichoke hearts
8 ounces cream cheese
5 ounces frozen chopped spinach
1. Preheat the oven to 375°F.
2. Combine all of the ingredients, except ¼ cup parmesan, in a large bowl. Mix well to combine evenly.
3. Transfer the dip to a large baking dish and top with the remaining parmesan cheese. Bake until golden and bubbly (about 30 minutes).
4. Serve with pita or corn chips.