Servings: 5 cups
10 ounce package frozen chopped spinach, thawed and well drained
9 ounce can artichoke bottoms, well drained and diced
8ounce package cream cheese, softened
2 cups sour cream
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
few drops of Tabasco or your favorite hot sauce
1 cup of water chestnuts (optional-for some crunch)
Squeeze all the moisture out of the spinach.
Squeeze out the juice in the artichokes and water chestnuts.
(I ground up the artichokes and water chestnuts in my food processor to prevent getting big chunks of those in one bite. I think it enables everything to blended to have a more uniform taste.)
In a large bowl, combine all ingredients and mix well until blended.
Cover and refrigerate for at least 3 hours or up to 24.