Artichoke Spinach Gratin

1 medium red pepper, chopped

1 medium onion chopped

1 teaspoon olive oil

3 cloves garlic, minced

2 10-oz boxes frozen chopped spinach, defrosted and drained

8 oz  cream cheese, softened

8 oz sour cream

2 14-oz cans artichoke hearts in water, drained, rinsed, sliced into quarters

1/3 cup chopped sun-dried tomatoes (dry, not packed in oil)

1/4 cup Parmesan cheese

1/4 cup bread crumbs

1 teaspoon paprika

salt and pepper to taste

1. Preheat oven to 350 degrees.

2. Sauté red pepper and onion in olive oil 5 minutes; add garlic and continue cooking 2 to 3 minutes.

3. Add spinach, cream cheese, and sour cream. Combine and heat until blended.

4. Stir in artichoke hearts and sun-dried tomatoes.

5. Pour into lightly sprayed 9x9-inch pan or 1-quart gratin dish.

6. Combine cheese, bread crumbs, and paprika. Sprinkle evenly over spinach.

7. Bake 30-40 minutes or until golden