Hot Artichoke and Spinach Dip - Michael Fletcher

(We made this once for a dinner party and it was a great success, my Aunt is still waiting for me to make it for her!)
 

2 lbs spinach, trimmed & washed   

1-13¾oz can artichoke hearts          
1½ tsp Lawry’s Seasoning Salt        
1 cup Swiss cheese, shredded           
1 cup monterey jack cheese, shredded
2 tbsp olive oil

2 tbsp crushed garlic

1 tsp white pepper

 ½ cup whipping cream

Boil or steam the spinach until wilted.  Drain well, gently squeezing out as much liquid as possible.  Chop the spinach up well.  Heat a large skillet over medium heat and add olive oil.  Drain artichoke hearts and chop.  Sauté in oil and garlic for 2 minutes.  Add seasoning salt and pepper.  Stir well.  Add drained spinach and cook over low heat for another 2 minutes.  Stir in cheeses and cream.  Cook until melted and thoroughly blended.  Transfer to a fondue pot or chafing dish and serve with bread, crackers, or tortilla chips.  (Try adding a dash or two of Tabasco to spice things up a bit!)