Spinach Artichoke Dip

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• Spinach Artichoke Dip

• 10 ounce package of frozen chopped spinach, thawed
• Preheat oven to 375°F. Thaw and drain spinach. Press between layers of paper towels or cheese cloth to remove excess moisture.
• 12 ounces marinated artichokes
• Drain and chop artichoke hearts.
• 8 ounces of cream cheese, softened
• ½ cup mayonnaise
• 1 cup grated Parmesan cheese
• 3 large cloves of garlic, minced
• 2 tablespoons lemon juice
• In a large bowl, combine spinach, artichoke hearts, cream cheese, mayonnaise, Parmesan cheese, garlic, and lemon juice. Stir well.
• 1 ½ cups breadcrumbs
• Spoon into a lightly greased 11 x 7 x 1-1/2' baking dish and sprinkle with breadcrumbs. Bake at 375°F for 25 minutes.
• Serve warm with assorted crackers or bread.

• 10 ounce package of frozen chopped spinach, thawed
• 12 ounces marinated artichokes
• 8 ounces of cream cheese, softened
• ½ cup mayonnaise
• 1 cup grated Parmesan cheese
• 3 large cloves of garlic, minced
• 2 tablespoons lemon juice
• 1 ½ cups breadcrumbs

1. Preheat oven to 375°F. Thaw and drain spinach. Press between layers of paper towels or cheese cloth to remove excess moisture.
2. Drain and chop artichoke hearts.
3. In a large bowl, combine spinach, artichoke hearts, cream cheese, mayonnaise, Parmesan cheese, garlic, and lemon juice. Stir well.
4. Spoon into a lightly greased 11 x 7 x 1-1/2' baking dish and sprinkle with breadcrumbs. Bake at 375°F for 25 minutes.
5. Serve warm with assorted crackers or bread.