Spinach and Artichoke Dip

I had never really had spinach and artichoke dip until moving to Oklahoma. One of my good friends brought it over for wine night back in October and I totally fell in love with the dip. It's just so delicious. For Mika's Baby Shower on Wednesday, I made Paula Deen's Hot Spinach and Artichoke recipe. Of course, I forgot to take a picture of the dip up-close before taking it over to Mika's house and indulging.

1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese

1. Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

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

3. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes.