Yvonne’s Spinach Artichoke Dip

1 8 oz. block Neufchatel (cream) cheese
1 10 oz. frozen chopped spinach
3 tsp. chopped garlic
1 13 oz can or jar of artichokes
1 cup grated parmesan

Preheat oven to 350. Thaw spinach, and let cheese
come to room temperature.

In a medium large mixing bowl, mash the cheese with
a fork and mix in the garlic. Drain most of the liquid from
the spinach and mix into the cheese. Cut the artichokes
into quarters and mix into the cheese mix. Add the parmesan
and mix well. Put mix into shallow baking dishes and bake
until bubbling. Serve with crackers and veggies.