Spinach Artichoke Dip

2 14oz cans quartered artichoke hearts in water
7 oz no longer frozen spinach  (because that's how much I had)
1/4 C. Kraft mayonnaise
1/4 C. sour cream
1 C. Kraft Italian cheese blend
1 C. Kraft Parmesan cheese
1/2 tsp. black pepper, garlic powder, onion powder
red pepper
1/2 tsp. paprika

Drain and rinse artichokes and spinach. Make sure they are dry or this will get all watery and gross.

In your first bowl, combine paprika and cheese blend. Set aside.

In a second bowl, combine mayonnaise, sour cream and Parmesan cheese, black pepper, onion powder, garlic powder until well mixed. Gently add artichokes and spinach.  Press mixture into 8x8 casserole (or 4 C round).  Sprinkle casserole with red pepper to taste. Top with cheese blend.  Bake 350* for 15-20 minutes. Serve with toasted bread rounds.