Megan made this dip for an appetizer on Thanksgiving. It is super easy and everyone loves it!
1 can (14 ounce) artichokes, chopped
8 ounce package frozen chopped spinach, defrosted
1 cup parmesan cheese, grated
1 cup mayonnaise
1 can (4 ounce) chopped chilis
Place thawed spinach on a clean kitchen towel, wrap up and squeeze out excess water.
Grate the cheese.
Chop the artichokes.
In a large mixing bowl stir together, cheese, spinach, artichokes, mayonnaise, and chilis.
Place in a casserole dish and sprinkle paprika over the top.
Bake 350 degree oven 20-25 minutes. Serve with crackers.