Preparation

Preheat oven 350°F. Drain quartered artichoke hearts and chop one more time into smaller pieces. If chopped spinach has been frozen, squeeze water out of spinach. In large mixing bowl place, spinach, quartered artichoke hearts, Ott's Vidalia Onion Dressing, sour cream, cream cheese, 6-cheese grated Italian cheese blend, and half chopped red onion (optional); mix thoroughly. Pour mixture into 8x8-inch pan; cover with mozzarella, sprinkle with rosemary and garlic, and bake for 20-25 minutes. Enjoy with tortilla chips or sliced bruschetta bread.