Tuesday, March 9, 2010

Florentine Artichoke Dip

You will need this:
1 (10 ounce) package frozen chopped spinach, thawed
2 (6 ounce) jars marinated artichoke hearts
3 garlic cloves, minced
1/2 cup light mayonnaise
1 1/2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 teaspoon hot sauce
1/4 cup fine, dry breadcrumbs
1 cup grated Parmesan cheese
Crackers, breadsticks, or cheese to serve with

1. Drain spinach well; press between paper towels. Drain and chop artichoke hearts.
2. Combine spinach and artichoke hearts.
3. Add garlic and next four ingredients, stirring well.
4. Spoon into a lightly greased 11-x-7 inch baking dish; sprinkle evenly with breadcrumbs and Parmesan cheese.
5. Bake at 375 for 25 minutes, and serve with crackers, breadsticks, or chips.

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