2 cups packed baby spinach
1 tablespoon Extra Virgin olive oil
1/2 cup quartered artichoke hearts, roughly chopped
1/3 cup sliced water chestnuts, roughly chopped
1 small carrot, finely chopped
1 tablespoon chopped red onion
2/3 cup sour cream
2/3 cup mayonnaise
2 tablespoons grated parmesan cheese
2 tablespoons fresh parsley, finely minced
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Place a medium sauté pan over medium-high heat. Add the oil and when hot but not smoking, add the spinach and wilt for about 60 seconds. Remove from the heat and let cool.
In a medium mixing bowl, add the artichoke hearts, water chestnuts, carrot, red onion, sour cream, mayonnaise, Parmesan cheese, parsley, lemon juice, salt and pepper. Mix well to blend.
Now that the spinach has cooled, using your hands gently squeeze out the liquid from the spinach. Roughly shop the spinach and add top the sour-cream mixture. Mix well to incorporate. Adjust the seasoning as needed.