Florentine Artichoke Dip
Ingredients:
- 1 - 10 oz. package frozen chopped spinach, thawed
- 2 - 6 1/2 oz . jars marinated artichoke hearts, drained & chopped
- 1 & 1/2 - 8 oz. packages cream cheese, softened
- 1 cup freshly shredded Parmesan cheese
- 1/2 cup mayonnaise
- 3 large cloves garlic, pressed
- 2 tablespoons lemon juice
- 1 & 1/2 cups French breadcrumbs (homemade - see note below)
- 2 tablespoons butter or margarine, melted
Directions:
- 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 degrees for 25 minutes.
- Serve with assorted crackers, bagel chips or breadsticks.
NOTE: To get 1 and 1/2 cups of French breadcrumbs, tear off a piece of baguette and pulse in a food processor until coarse crumbs form. Measure crumbs and repeat processing until 1 and 1/2 cups are made.