Spinach Artichoke Dip

1 (10 oz.) pkg. frozen chopped spinach, thawed, drained well and squeezed dry
1 (14 oz.) can artichoke hearts, drained and chopped
2 (8 oz.) packs cream cheese, softened
1/2 cup mayonnaise
1 cup grated Parmesan cheese
1 tsp. minced garlic
2 Tbls. lemon juice
Salt, pepper, and cayenne pepper to taste

Preheat oven to 375 degrees.

Lightly grease an 8x8 baking dish.

In a medium bowl, blend together cream cheese and mayo until smooth.

Mix in spinach, artichoke hearts and Parmesan cheese.

Add garlic and lemon juice. Season to taste with salt and peppers.

Spread evenly into baking dish. Cover dish with foil and bake for 20 minutes.

Remove foil and bake for 5 additional minutes or until slightly browned.

Serve with tortilla chips, breadsticks, pretzels or veggies.

Note: For a more elegant presentation, dredge quartered artichoke hearts in egg wash and Italian breadcrumbs, deep fry until crispy and use for dipping instead of chips.

EXTRA SPECIAL: For a very elegant dish, add crabmeat, shrimp or crawfish before baking.

Source: Chef John Folse