Spinach Artichoke Dip

1 13.5 OUNCE CAN ARTICHOKE HEARTS IN WATER
1 10 OUNCE PACKAGE CHOPPED SPINACH

1/2 CUP MAYONNAISE
2/3 CUP SOUR CREAM
3 OUNCES CREAM CHEESE, ROOM TEMPERATURE
3/4 CUP CHEDDAR CHEESE, GRATED
1/2 CUP PARMESAN CHEESE, GRATED
1 TEASPOON DRIED THYME
1 TEASPOON FRESHLY GROUND BLACK PEPPER
1/2 TEASPOON TABASCO OR TO TASTE

Drain artichokes very well. Chop coarsely. Thaw spinach and drain very well, squeezing very dry with your hands. Set aside.

In the mixer, combine mayonaise, sour cream and cream cheese. Add remaining ingredients plus artichokes and spinach. Mix to combine.

Transfer to a heatproof shallow serving dish. Bake in preheated 350 oven for 15-20 minutes or until hot throughout. Serve with crackers or sliced toasted baguette.

Alternative: For large events, transfer mixture to chafing dish and serve hot from chafer.

Variation: Add 1/2 pound crabmeat.