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Tom and Margaret share a great love of artichoke hearts and cheese so she quite often makes this dish for them to share. Though this is called a 'dip' it really could be considered a casserole. Tom says he can't eat too much of it because it is so rich, but I've noticed he does.
Margaret's Spinach Artichoke Dip
Put the contents of three cans of artichoke hearts through the food processor.
Cook two 10-ounce packages of frozen spinach. Drain and pat dry with paper towels.
Combine with artichoke hearts.
Add 1/2 cup mayonnaise.
Add 1 1/2 cups parmesan cheese and stir well.
Place in a greased 9 x 13 pan.
Top with grated cheddar, parmesan, or shredded mozzarella cheese.
Bake in preheated 350ºF. oven for at least 25 minutes.
You may then put it under the broiler for a bit to brown up the top.
She made some this week, but it is all gone, and I'm sorry to say I don't have any pictures.