Florentine Artichoke Dip

  • 10 oz.s frozen spinach, chopped
  • 12 oz.s marinated artichoke hearts
  • 3 garlic cloves, minced
  • 1/2 cup mayonnaise
  • 12 oz.s cream cheese, softened
  • 2 Tbsp lemon juice
  • 1 cup grated Parmesan cheese
  • 1 1/2 cups fine, dry bread crumbs
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Thaw and drain spinach; press between layers of paper towels. Drain and chop artichoke hearts.

Combine spinach, artichoke hearts, garlic, mayonnaise, cream cheese, lemon juice and Parmesan cheese, stirring well. Spoon into a lightly greased 11 x 7-inch baking dish; sprinkle with bread crumbs. Bake at 375° F for 25 minutes.

Serve with crackers or breadsticks.

Servings: 6 to 8
Source: Southern Living
Submitted by: Recipe Group Member