Rehydrate the sun-dried tomatoes by placing them in a bowl of hot water. Let them soak for 10 to 15 minutes. Drain the water and then gently squeeze out any excess liquid.
In a large bowl, add the spinach, cream cheese, sour cream, Texas Pete® Honey Mustard, gouda, fontina, artichoke hearts, sun-dried tomatoes, scallions, and garlic, mix thoroughly with a wooden spoon.
Spread this mixture in an even layer in a medium-sized baking dish.
Place in a 350°F oven for 35 to 40 minutes or until the dip is heated through and lightly browning on the top.
Remove from oven, serve immediately with a side of crostinis, crackers, or pretzels, and enjoy!
