Sun-Dried Tomato, Artichoke, and Spinach Dip | Paula Deen

Ingredients

• 2 (8-ounce) packages cream cheese, softened
• 1 cup Sour cream
• 1 cup mayonaisse
• 1 teaspoon garlic powder
• ¼ teaspoon ground red pepper
• 2 (8-ounce) jars oil-packed sun-dried tomatoes, drained and finely chopped
• 1 (14-ounce) can quartered artichoke hearts, drained and finely chopped
• 1 (6-ounce) bag fresh baby spinach , chopped
• 1½ cups shredded provolone cheese, divided
• sliced green onion, for garnish