When I have to bring a dip to a party, I often use this one. It is easy and always a hit. This recipe is my interpretation of a dip served at Chesterfield's restaurant in Hattiesburg, Ms.
2 one 1b. packages of frozen spinach
1 lb. Velveeta Cheese
1 can Original Rotel Tomatoes diced
1 can artichoke hearts in water, drained
2 tbs. butter
3 cloves of garlic
1 cup mozzarella cheese (or 1/2 cup Parmesan)
Press three cloves of garlic (or chop if you prefer). Using a four-quart pan, saute garlic in butter until soft. Add Rotel tomatoes and Velveeta Cheese cubed. Stir on med-low heat until cheese is melted. Add spinach and artichoke hearts. Pour mixture into a small casserole dish and top with mozzarella or Parmesan cheese. Bake until bubbly and hot. Serve with tortilla chips or your favorite crackers.