Sunday, April 20, 2008

Florentine Artichoke Dip

1 (10 ounce) package frozen chopped spinach, thawed
2 (6 ounce) jars marinated artichoke hearts, undrained
3 large cloves garlic, minced
1 1/2 (8 ounce) packages cream cheese, softened
1 cup grated Parmesan cheese
2 tablespoons lemon juice
1 1/2 cups fine, dry breadcrumbs

Drain spinach; press between layers of paper towels. Drain and chop artichoke hearts

Combine spinach, artichoke hearts, garlic and next four ingredients, stirring well. Spoon into a lightly greased 11 x 7 x 1 1/2 baking dish; sprinkle with breadcrumbs.

Bake at 375F for 25 minutes; serve with assorted crackers or bread sticks.

**** I add tons of artichoke heart to this, normally.

No comments: