This is easy and really good. Try using the leftovers on a baked potato.
Yields about 4 cups
1 large bag of frozen chopped spinach, defrosted
12 ozs marinated artichoke hearts, drained
8 oz can of sliced water chestnuts
1 cup parmesan cheese
3/4 cup light mayo
1 cup light sour cream
6 dashes Tabassco sauce
salt and pepper to taste
1 cup shredded pepper jack cheese
Place the spinach in a clean towel and squeeze as much water as possible out of it. Place the spinach, artichoke hearts,and water chestnuts into a food processor. Pulse about 10-15 times until chopped. Pour into a bowl and mix in the may, sour cream, parmesan cheese, salt, pepper and tobassco. Pour into a greased 2-3 quart casserole. Top with the pepper jack. Bake in the oven at 350 for 30 minutes. Serve with crackers.
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