1 Tablespoon olive oil
One 14-ounce can artichoke hearts, drained and coarsely chopped
3 cloves garlic, minced
1 bunch spinach, washed and coarsely chopped
1 Tablespoon lemon juice
8 ounces cream cheese, softened
salt and pepper to taste
Heat olive oil in a medium skillet; add artichokes and garlic and saute for a few minutes. Add chopped spinach and lemon juice; cook until spinach just begins to wilt. Place cream cheese in a food processor; add spinach and artichoke mixture and process until well blended. Season to taste with salt and pepper. Pour mixture into bowl and stir in Swiss cheese. Serve in bread bowl or serving dish with cracker bread.