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Artichoke Spinach Dip

Debbie Peay Ashcraft

Prep
Cook
Serves 0person
Ingredients
2
x 14 oz cans artichoke hearts, drained
1/2
of a 10oz package frozen chopped spinach
1 1/2
cups mayonnaise
1
cup freshly grated Parmesan cheese
1/4
tsp garlic
1/2
tsp salt
1/4
tsp pepper
1
tsp fresh lemon juice
Directions
1.
Preheat oven to 350°. Butter a 1 1/2 quart casserole dish. Chop artichoke hearts. Cook the spinach according to the package directions, drain well, and squeeze to remove excess moisture. Combine the artichoke, spinach, mayonnaise, Parmesan cheese, garlic, salt, pepper, and lemon juice in a large bowl and mix well. Transfer to the prepared casserole dish and bake until bubbly, about 35 minutes. Serve hot, preferably in a chafing dish with a warmer.
2.
The dip may be refrigerated for up to two days or may be frozen and thawed before baking.

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