Spinach and Artichoke Dip

1 package frozen chopped spinach
2 (13 3/4 oz) cans artichoke hearts
1 tablespoon mayonnaise
1/2 cup sour cream
1/2 (16oz) jar roasted red pepper
1 cup freshly grated Parmesan cheese
1 cup grated pepper jack cheese

Preheat oven @ 350 degrees. Grease a casserole dish.
Nuke spinach in microwave for 5 minutes, then let cool for a few minutes. Wrap spinach in clean dish towel and wring out until drained of all liquids.
Drain artichokes, then coarsely chop.
Remove 1/2 of the red peppers from jar and dice.
Combine all ingredients except cheese and place in casserole dish. Top with cheese and bake about 30 minutes. Serve with chips veggies or a spoon. If you like a little more heat to this dish, try it with Habanero cheese. Of course this recipe started as a Paula Dean recipe.