• 2 pkgs (10 oz) frozen spinach
• 1 cup green onion, chopped
• ½ cup butter
• 8 oz sour cream or substitute with Greek yoghurt
• ¼ cup mayo
• ½ tsp salt
• ¼ tsp pepper
• 2 cans (8 oz) of artichoke hearts in water, drained and chopped
• ½ cup Parmesan cheese
• ¼ cup Monterey Jack cheese, shredded

Cook spinach, drain well.

Sauté onions in butter, mix in with spinach. Add sour cream, salt, pepper.

Drain liquid from artichokes, chop.

Fold in spinach mixture, mix in mayo and ½ cup of cheese.

Pour into casserole dish. Sprinkle remaining cheese on top.

Bake 350º for 30 minutes or place in place in a small crockpot for a few hours.

Serve with crackers!