2 8-oz. pkgs. light cream cheese
8 oz. pkg. light sour cream
1 c. parmesan cheese
2 small cans artichokes, diced
10 oz. pkg. frozen spinach
2 T. olive oil
1 T. marjoram flakes
1/2 T. red pepper flakes (dry)
Mix all ingredients and put into a 2 qt. crock pot on low. Stir often as it heats. Serve with tortilla chips.
– Paula Miles, Lawton
