Alcachofa de espinacas con queso y jamón

I made a simple spinach artichoke dip and added a Spanish twist. Although expensive, it added more punch to the dip! I did not use salt as the Jamon Iberico along with the Romano cheese were already salty.

INGREDIENTS:
     1 lb. spinach, boiled and frozen
     1 lb. artichoke hearts, boiled and frozen
     1 cup grated Romano cheese
     1 cup mayo
     1 cup sour cream
     8 oz. cream cheese
     100 grams chopped Jamon Iberico
     5 cloves chopped garlic
     pinch of black pepper
     1 tblspn. butter
     1 tblspn olive oil

RECIPE:
Thaw the artichoke hearts. Once thawed, saute the artichoke with garlic, butter and olive oil for 2 minutes and set aside. Thaw the frozen spinach and chop along with the artichoke.

In a bowl, mix the spinach, artichoke, chopped jamon and grated Romano cheese. Microwave the cream cheese for a minute and mix with the other ingredients. Add the mayo and sour cream and black pepper and refrigerate overnight. Serve with garlic bread.