Spinach Artichoke Dip Salad

I've always LOVED the dip, so I figured it had to be good as a SALAD! And, if you've got lots of spinach on hand, this is a TASTY way to get everyone to eat their greens. :)

Spinach Artichoke Dip Salad

1 (6- to 8-ounce) bag baby spinach

1 (7.5-ounce) jar marinated artichoke hearts, drained and chopped

1 1/2 cups Italian-blend cheese

1 to 1 1/2 cups crumbled garlic cheese croutons

1 bottle Hidden Valley Creamy Parmesan dressing

In a bowl, combine the spinach, artichoke, cheese, and crouton crumbles. Gradually drizzle some of the dressing over top and toss to coat. Add more dressing to reach desired consistency. Makes 6 to 8 servings.

TIP: I think adding some cooked and crumbled bacon would be delicious, or you could get really creative and try tossing in some chopped cooked shrimp or crab meat like some restaurants add to their dip!