Florentine Artichoke Dip

By Kathy Johnson

Ingredients

• 1 (10-ounce) package frozen chopped spinach, thawed
• 2 (6 1/2-ounce) jars marinated artichoke hearts, drained and chopped
• 1 1/2 (8-ounce) packages cream cheese, softened
• 1 cup freshly shredded Parmesan cheese
• 1/2 cup mayonnaise
• 3 large garlic cloves, pressed
• 2 tablespoons lemon juice
• 1 1/2 cups French breadcrumbs (homemade) (see Note)
• 2 tablespoons butter or margarine, melted

Details

Servings 4

Preparation

Step 1

Drain spinach; press between layers of paper towels to remove excess moisture.

Combine spinach, artichoke hearts, and next 5 ingredients in a bowl, stirring well. Spoon into a lightly greased 11" x 7" baking dish. Combine breadcrumbs and butter; sprinkle over spinach mixture.

Bake, uncovered, at 375° for 25 minutes. Serve with assorted crackers, bagel chips, or breadsticks.

Note: To get 1 1/2 cups French breadcrumbs, tear off a piece of a baguette. Pulse in a food processor until coarse crumbs form. Measure crumbs, tear off another chunk, and repeat procedure until you get 1 1/2 cups.