Spinach Artichoke Bake
|Frozen chopped spinach||20 Ounce (2 Packages)|
|Fresh mushrooms||1⁄2 Pound|
|Butter||3⁄8 Cup (6 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Canned artichoke hearts||20 Ounce, drained (1 No 2 Can)|
|Sour cream||1 Cup (16 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Cook spinach according to package directions; drain.
Reserve several whole mushrooms; slice remaining mushrooms.
Saute sliced mushrooms in 4 tablespoons butter.
Melt remaining butter in saucepan; blend in flour.
Add milk; cook, stirring, until sauce is thickened.
Stir in sliced mushrooms and spinach.
Arrange artichokes in baking dish; pour spinach mixture over artichokes.
Blend sour cream, mayonnaise and lemon juice; stir over low heat until smooth and hot.
Pour over spinach mixture; garnish with reserved mushrooms.
Bake at 375 degrees for 1 5 minutes.