Florentine Artichoke Dip

Recipe from

Southern Living


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.

Tamora Cornwall, Charlotte, North Carolina,

Southern Living

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note