1 jar (or can) artichoke hearts, rinsed, drained and chopped
1 package frozen chopped spinach, thawed and liquid squeezed out
4-6 oz cream cheese softened at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Romano or Parmesan cheese
1-2 teaspoons roasted garlic or 1 - cloves chopped
Make sure you rinse the artichoke heart when you are draining them, try to use the ones that are packed in water. If not just rinse well and drain.
If you want to use roasted garlic...peel away the outer layer of skin and slice off the top of a head of garlic so you can see some of the cloves, and drizzle with olive oil. Wrap in foil or place in a clay garlic roaster or baking pan or muffin tins. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when squeezed. Roasted garlic can be added to so many dishes and gives it a wonderful mild not so sharp garlic flavor.
In a bowl (of course) stir the soft cream cheese until smooth and add the sour cream and mayo. Then add the remaining ingredients and blend together. You can adjust the amounts until it is the right consistence for a spread. You might want to less mayo or more cream cheese if you like a spread rather than a dip.
You can always add mozzarella or Monterey Jack cheese, some hot sauce, more garlic and bake it in the oven to have a hot spinach artichoke dish. Or maybe I'll just post that one latter for the holidays! Enjoy!