QUICK AND CHEESY SPINACH ARTICHOKE DIP

1 cup California sour cream
4 ounces (1/4 lb) California cream cheese, softened
1 can (14 ounces) artichokes in water, drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry (about 1 cup spinach after water is removed)
1 tablespoon lemon juice
2 cloves garlic, crushed
1 1/2 cups grated Cheddar and Monterey Jack cheese mix (in two portions)
Salt and cayenne pepper to taste
FOR SERVING:
pita chips, bagel chips, baked tortilla chips, crisp potato skins or crunchy raw vegetables

In food processor or blender, combine sour cream and cream cheese and process until smooth, about 1 minute. Add artichokes, spinach and garlic. Process or chop until well combined, scraping sides of the work bowl or blender jar as needed.

In a large mixing bowl, combine artichoke mixture, lemon juice, half the grated cheese and salt and cayenne pepper to taste.

TO HEAT IN A MICROWAVE:
Transfer mixture to a 1-quart microwave-proof baking dish and spread smoothly. Cover with a paper towel and microwave on high for 3-4 minutes, or until bubbly around the edges. Remove bowl (it will be hot) and sprinkle remaining cheese over the top. Microwave on high for 1 minute, until cheese is melted.

TO HEAT IN AN OVEN:
Preheat oven to 400 degrees F. Add final sprinkling of cheese to top of dip and bake, uncovered, for 20-25 minutes or until slightly browned and bubbly.)

TO SERVE:
Serve with pita chips, bagel chips, baked tortilla chips, crisp potato skins or crunchy raw vegetables.

Yields 3 cups
Source: the California Milk Advisory Board. Contact: Context Marketing