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
Preheat oven to 350 degree 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.