Florentine Artichoke Dip
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Marinated artichoke hearts||13 Ounce, drained and chopped (2 Jars Of 6 1/2 Ounce)|
|Cream cheese||8 Ounce, softened (1 1/2 Packages)|
|Freshly shredded parmesan cheese||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), pressed (Large Cloves)|
|Lemon juice||2 Tablespoon|
|Fresh breadcrumbs||1 1⁄2 Cup (24 tbs) (Homemade)|
|Butter/Margarine||2 Tablespoon, melted|
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.