INGREDIENTS
16 oz
cream cheese
1/2 cup
mayonnaise
10 oz
frozen spinach (thawed, drained, excess liquid squeezed out)
1 1/2 cups
Parmesan or Parmigiano Reggiano cheese
21 oz
marinated quartered artichoke hearts (drained and coarsely chopped)
2 tsp
fresh lemon juice
1 tsp
fresh ground black pepper
2
heads of garlic (roasted)