Spinach & Artichoke Dip

Cook the frozen spinach in boiling water for 10 to 15 minutes until completely defrosted and heated through. Chop the artichoke hearts either by hand or in a food processor and add to the spinach pot. Drain into a colander and push down on the mixture with the back of a spoon until all the liquid has drained out.

In a bowl, mix together the garlic, mayonnaise, sour cream, milk, lemon juice and Parmesan cheese. Add the spinach and artichoke mixture. Season to taste and place in an oven-proof dish. Bake in a 350ºF oven for about 30 minutes. Top with another handful of Parmesan cheese and serve warm with pita chips.