Artichoke Dip
Serves: 6
2 14-ounce cans artichoke hearts
1/2 10-ounce package frozen spinach
1 1/2 cups mayonnaise
1/4 cup grated onions
1 cup grated parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh lemon juice
1/8 teaspoon garlic powder
Butter 1 1/2 quart baking dish. Chop artichoke hearts. Cook spinach; drain (sqeeze in paper towel). Mix in other ingredients. Bake 35 minutes at 350°F. May refrigerate for 2 days.
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