1 large bag of fresh spinach
Frozen package artichoke hearts, thawed
1 wedge of Asiago cheese
1 16 oz container of sour cream, organic, if possible
Preheat oven to 350 degrees F. Blanch the spinach in boiling water with salt for 2 minutes. Drain and squeeze out the water. When it cools down, chop into fine pieces. Place in a large bowl. Chop artichoke hearts into small pieces. Shred the cheese. Mix all the ingredients together with the sour cream. Bake in a gratin or glass dish about 40 minutes or until it starts to get golden brown on the top. Serve with cold veggies for dipping or organic tortilla chips.