Artichoke Dip (Dick Clark)

Planning a party where you'll rock the night away? Well then, you'll be needing some hors d'oeuvres for sure. Then break out the Ritz crackers and whip up a big 'ol batch of Dick Clark's...

American Bandstand Artichoke Dip

INGREDIENTS:

1(8 oz.) pkg. cream cheese, softened
1 pint sour cream
1/2 cup shredded parmesan cheese
1 pkg. spinach, thawed, rinsed and squeezed dry
1 tsp. marjoram
1 tsp. ground black pepper
1 tsp. red pepper flakes
1 (about 15 oz.) can artichoke hearts
1 Tbsp. good olive oil

INSTRUCTIONS:

In a small cast iron skillet, heat the oil and add the marjoram, black pepper and red pepper. Heat these until their oils are released, take care not to burn. In a medium size bowl, cream together the cream cheese and sour cream. Add the parmesan cheese and mix well. Stir in the oil/spice mixture. Gently fold in the spinach and then the artichoke hearts.

Serve either warm or cold with bagel chips.