Florentine Artichoke Dip

Source: Southern Living

10 ounces frozen spinach, chopped
12 ounces marinated artichoke hearts
3 garlic cloves, minced
1/2 cup mayonnaise
12 ounces cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese
1 1/2 cups fine, dry bread crumbs

Thaw and drain spinach; press between layers of paper towels. Drain and chop artichoke hearts.

Combine spinach, artichoke hearts, garlic, mayonnaise, cream cheese, lemon juice and Parmesan cheese, stirring well. Spoon into a lightly greased 11 x 7-inch baking dish; sprinkle with bread crumbs. Bake at 375 degrees F for 25 minutes.

Serve with crackers or breadsticks.