INGREDIENTS
2 cups
Artichoke hearts, canned
4 cups
Baby spinach, leaves
1/2 tsp
Garlic powder
1/2
Onion, small
1 tsp
Sriracha hot sauce
1
Salt and pepper
1 tbsp
Butter
2 oz
Dubliner or cheddar cheese
1/2 cup
Heavy cream
2
slices Provolone cheese
2 tbsp
Sour cream
2 cups
Water