As a nice bonus, you'll find this recipe is quite easy to make. (Photo courtesy of The Food Channel)

This classic appetizer makes a decadently delicious between-meal snack or first course.

With pepperjack cheese and a four-cheese Mexican blend, this is a cheese lover’s delight.

Whether you’re dipping crispy chips or fresh veggies, this dip is a winner…and it’s delicious warm from the oven or at room temperature.

Prep Time: 10 minutes

Cook Time: 30 minutes

Spinach artichoke dip

Ingredients

1 10-ounce package frozen chopped spinach

2 13 3/4-ounce cans artichoke hearts

1 1/2 cups mayonnaise

1 1/2 cups sour cream

Nutmeg, fresh ground to taste

1 cup grated pepper jack cheese

1 cup grated Mexican style four cheese blend

Preparation

Preheat oven to 350°F.

Grease casserole dish with non-stick cooking spray.

Heat spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop.

Combine all ingredients in a large bowl except both cheeses. Stir well.

Transfer ingredients into the prepared casserole dish and sprinkle cheese on top.

Bake for 30 minutes or until hot and bubbly.

Serve with fresh vegetables.