To a mixing bowl add sour cream, mayo, cream cheese, drained spinach, artichoke hearts, garlic and 3/4 cup of parmesan cheese. Combine until smooth.
Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a glass pie dish).
Sprinkle remaining 1/4 cup of parmesan cheese on top.
Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers or bread.
Make Ahead Instructions: Prepare the recipe through step 4 (before baking) and store it in the refrigerator for 1-2 days until ready to bake.Freezing Instructions: Prepare the recipe through step 4 (before baking). Place mixture in a freezer safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator and return to baking dish before baking.Variations:
Spinach Artichoke Dip with Fresh Spinach: Cook about 10 ounces of fresh spinach in a skillet with a little drizzle of olive oil. Once the spinach has cooked down, let it cool before squeezing the liquid out of it. I just get a big paper towel, scoop the spinach into it, and gently squeeze it over the sink.
Healthy Spinach Artichoke Dip: Substitute Greek yogurt for sour cream and use low fat cream cheese.
Crockpot Spinach Artichoke Dip: Add everything to the slow cooker and cook on high for 2 hours. Stir well before serving.