Florentine Artichoke Dip

Southern Living
4 cups


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1 (10-ounce) package frozen chopped spinach, thawed
2 (6-ounce) jars marinated artichoke hearts
3 garlic cloves, minced
1/2 cup mayonnaise
1 1/2 (8-ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese
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 4 ingredients, stirring well. Spoon into a lightly greased 11- x 7-inch baking dish; sprinkle with breadcrumbs.

Bake at 375° for 25 minutes, and serve with crackers or breadsticks.

Created date

October 2003