ARTICHOKE SPINACH DIP

2 packages/boxes frozen spinach
2 small jars marinated artichokes
1/2 red bell pepper, small dice
1 medium onion, small dice
1 small can water chestnuts, small dice
1 egg, beaten
1/2 cup (125 ml) parmesan cheese
1 to 1-1/2 cups (350 ml) mayonnaise
1 cup (225 ml) sour cream
1 8oz package cream cheese, softened
2 cups (475 ml) mozerella cheese, shredded
1 cup (225 ml) monteray jack cheese, shredded
salt and pepper to taste
toasted almonds, for garnish
bread rounds or crackers

Prepare the spinach and thaw and drain. Squeeze out the water and make sure spinach is chopped well; set aside.
Drain the artichokes, reserve the marinade, and chop well.
Set aside.

Heat up the reserved marinade in a pan over medium heat.
Cook the onion and red pepper in the marinade until soft and fragrant; mix in the package of cream cheese and mix until combined. Set aside to cool off.

In a large bowl combine the spinach, artichokes, drained water chestnuts, and onion/pepper/cream cheese mixture; mix well.

Add the rest of the ingredients, tasting to adjust to your personal liking, and mix everything until well combined.
Pour into a well greased baking dish or baking bowl.

Bake at about 350 degrees F. until everything is cooked and melted.

Remove from oven. Sprinkle with almonds, if you like them indulge yourself into a true fantasy dish.

Servings: 10