Baked Artichoke & Spinach Dip

1/ cup mayonnaise
1 cup sour cream
1/2 cup grated parmasian cheese
2 1/2 cups shredded montery jack cheese
1 box frozen chopped spinach (cooked & drained)
2 teaspoons dijjon mustard
salt & pepper
14 oz coarsley chopped artichoke hearts

combine mayo, sour cream, mustard, salt & pepper, montery jack and parm cheese (leave 1/4 cup to top with). Stir in artichoke and spinach. Place in 1 qt. casserole dish. Cover and chill anywhere between 3 and 24 hours.

Bake at 350 for 50 - 60 minutes till heated through. Top with remaining parm. cheese and bake for additional 5 minutes.

Serve with pita triangles, breadsticks, crackers, etc...