2 cans chopped spinach, drained

2 cans artichoke hearts, drained

1 (16 ounce) carton sour cream

1 stick margarine

3/4 cup onions, chopped

1 small garlic clove, chopped

salt and red pepper to taste

1/2 cup parmesan cheese

Sauté onions and garlic. Add sour cream, spinach and artichokes.

Season to taste with salt and pepper. Pour in ungreased casserole dish topped with parmesan cheese.

Bake at 350 degrees for 20 minutes.

Serve on a nice cracker.

Pat Grisaffe, New Iberia