Spinach and Artichoke Dip

7 oz jar marinated artichoke hearts, drained (or hearts of 4 fresh artichokes, prepared)
1 package frozen spinach (or 1 pound fresh spinach)
8 oz cream cheese, softened
1/3 c parmesan cheese
1/4 c sour cream
1 T mayo
1/4 t cayenne pepper
1/4 t salt (omit if using marinated artichoke)
1/4 t garlic powder

Saute spinach in skillet; cool and wring out until very dry. Transfer to mixing bowl and add remaining ingredients, mix well. Serve at room temperature with sliced baguette bread and tortilla strips or spread on French bread and place under broiler for 5 minutes to melt cheese.