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 350F. May refrigerate for 2 days.

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