This warm artichoke and spinach dip is excellent served with vegetables and crackers — or as a topping for baked potatoes or roasted chicken.

In a mixing bowl, combine the ingredients. Transfer to an oven-safe glass or ceramic dish and bake at 350 F for 30 minutes. Serve warm.

• 1 can (15.5 ounces) artichoke hearts in water, drained
• 4 cups chopped raw spinach
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon minced fresh thyme (or 1/3 teaspoon dried)
• 1 tablespoon fresh minced parsley (or 1 teaspoon dried)
• 1 cup prepared unsalted white beans (or half a 15.5-ounce can unsalted white beans, rinsed and drained)
• 2 tablespoons grated Parmesan cheese
• 1/2 cup low-fat sour cream