• 2c fresh or 1 cup frozen spinach
• 1 small jar, about 6 oz., a marinated artichoke hearts
• 3/4 cup sour cream
• 1/2  cup crumbled feta
• Sabrosa Fired Up! salt to taste

Microwave spinach until wilted, about 45 seconds.  Cool and chop; drain well.

Drain artichoke hearts and chop finely.

Add sour cream, feta and Sabrosa Fired Up! Salt to taste. Stir.

Microwave about 2 minutes until piping hot.

Pour into the center cup of Artists at Heart Chip and Dip and fill the outer circle with your choice of pita or other chips.

Serves 4.