Hot Spinach-Artichoke Dip

Here’s a quick-hit recipe that’s great for snacking with chips or as an appetizer. It’s easy – only 10 minutes prep time and 30 minutes cooking – and makes about 4 cups. Great for taking along on picnics as a side dish - and far better than any store-bought dip. Enjoy in a shady spot in the great outdoors or in front of your flat-screen. Courtesy of the Food Network’s Paula Deen. Cheers.

• 2 (13 3/4 oz.) cans artichoke hearts
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup freshly grated Parmesan
• 1 cup grated pepper jack cheese

Preheat the oven to 350 degrees. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well.

Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish. You can keep it warm over a low flame if you'd like. Serve with bagel chips, or whatever you prefer.