Olive Garden’s Hot Artichoke and Spinach Dip

2 (8 ounce) packages light cream cheese
1 (8 ounce) package parmesan cheese, Grated
1 (8 ounce) container sour cream
2 cans small artichokes (chop finely)
1 (10 ounce) package frozen spinach
2 tablespoons olive oil
1 tablespoon marjoram
red peppers, Crushed

Mix all ingredients together and place under a broiler until the dip browns, and is hot and bubbly.