Seaweed Spinach Artichoke Dip


1 package frozen chopped spinach, thaw and squeeze dry
1 jar (14-oz) marinated artichoke hearts, drained and chopped
2 tbsp dried wakame seaweed
3/4 cup sour cream
3/4 cup mayonnaise
1 1/2 cup parmesan cheese
2 tsp garlic, minced

Preheat oven to 375°F. Spray casserole dish with cooking spray and set aside.

Mix together spinach, artichoke hearts, seaweed, and Parmesan cheese. Combine remaining ingredients into the spinach mixture.

Bake for 20 to 30 minutes. Serve with crackers or toasted bread.