Ingredients 12 ounces fresh baby spinach1 (14-ounce) can artichoke hearts, drained and coarsely chopped4 ounces cream cheese, softened1/4 cup sour cream1/4 cup Stonewall Kitchen Maple Bacon Aioli or Truffle Aioli1 cup sharp cheddar cheese, shredded1 clove garlic, minced1/2 teaspoon saltPepper to taste Directions Preheat oven to 350° F. Rinse spinach in cold water making sure it is clean. Heat 1/4 cup water in a large skillet over medium heat. Add spinach, cover pan and cook for 1 minute. Remove lid and turn spinach over with a spatula. Cover and cook an additional 1 minute or until the spinach is wilted, but still bright green. Cool. Squeeze as much water as possible out of the spinach. Coarsely chop. Combine the spinach, artichoke hearts, cream cheese, sour cream, aioli, cheddar cheese, garlic, salt and pepper. Place mixture in a baking dish. Bake 30-40 minutes or until the dip starts to bubble and the cheese is melted. Serve hot with crackers, tortilla chips or crostini.