Spinach DipIngredients:1 tablespoon minced garlic1 8oz. package of fresh baby spinach1 teaspoon vegetable oil1 lb. cream cheese1 cup grated parmesan5 oz. sour cream1 8oz. can of artichoke hearts, drained and choppedsalt and pepper to tasteDirections:In a large sautÃ© pan, heat garlic and oil over medium heat. Add half of the spinach and stir. Add the softened cream cheese and stir. When the cream cheese melts, add the remaining spinach and parmesan cheese. Stir until mixture begins to melt. Next add sour cream and sprinkle with salt and pepper. Continue to stir ingredients until well mixed. Remove from heat. Pour mixture into a food processor and mix briefly at medium speed. Pour dip into a casserole dish and add artichokes.If dip is made for immediate serving, keep at room temperature. If the dip is made for a later date, it can be refrigerated and then reheated in the oven for 10-15 minutes at 350Â°. Serve with tortilla chips, toasted focaccia points or any of your favorite vegetables.