10 oz Frozen Spinach
14 oz can Artichoke Hearts
8 oz Cream Cheese
8 oz Sour Cream
4 slices Pepper jack Singles
Parmesan Cheese
Garlic Salt & Pepper to taste
Thaw spinach and squeeze out all excess liquid. Drain and chop artichoke hearts and squeeze out all excess liquid out. Cube cream cheese and mix with sour cheese and pepperjack in a sauce pan over low heat. Once creamy, add remaining ingredients and continue to cook until heated through. Serve hot with tortilla chips.
Zeke and I came up with this one. We took the general ingredients and then added a bit to it. Better than the original!