Spinach Artichoke Dip

Let's just skip over the part where I talk about how long it's been since my last post, m'kay? thanks!!
I can't believe I have not posted this yet as it is one of my go-to appetizer recipes and usually the first one I volunteer if I am asked to bring one to a function. I got the recipe from my sister-in-law and I love it.

The Ingredients

1 (10 oz) package of frozen, chopped spinach
2 (6 oz) jars marinated artichoke hearts
3 large cloves garlic, minced
12 oz cream cheese, softened 
1 cup grated Parmesan cheese
1/2 cup mayonnaise
2 Tbsp lemon juice
1/2 cup dry breadcrumbs

Thaw the spinach and then squeeze all the moisture out of it by pressing between layers of paper towel. Drain and chop the artichoke hearts. 
As you can see in the picture, I used whipped cream cheese so I don't have to wait for softening because I ALWAYS forget that step. Since it is whipped, it is already soft but also not quite as much is there so I use 16 ounces total.
Combine all ingredients, except breadcrumbs, in a large bowl.

Mix thoroughly. I have never found an easier, quicker or more thorough tool for this than my own hands. 

Spread into a lightly greased 11 x 7 inch casserole dish and sprinkle the breadcrumbs evenly on top. I never actually measure the breadcrumbs, I just give the top an even coat.

Bake at 375 degrees for 25 to 30 minutes until breadcrumbs are slightly browned and toasty.

I like to use Ritz crackers to eat with this but you could use any of a variety of crackers or even chips. Pita chunks would be tasty too. Enjoy!!

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