From the Kitchen of Joan Craig
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
1 (14 oz.) can artichoke hearts, drained and chopped
3 cloves garlic, minced
� c. mayonnaise
8 oz. cream cheese
2 T. lemon juice
1 c. grated parmesan cheese
Preheat oven to 375�. In a medium bowl, mix cream cheese and mayonnaise until smooth. Add artichokes, spinach, parmesan cheese, lemon juice and garlic. Mix together well. May also mix in a food processor to obtain a smoother texture. Bake covered for 20 minutes. Uncover the last 5 minutes. The top should be golden brown around the edges. Serve with tortilla chips, fresh vegetables or Italian bread.