1 (8 oz.) pkg. frozen chopped spinach, thawed
2 (6 1/2 oz.) jars marinated artichoke hearts, drained and chopped
1 1/2 (8 oz). pkg. cream cheese, softened
1 c. freshly grated Parmesan cheese
1 c. mayonnaise
3 large garlic cloves, pressed
2 tbsp. lemon juice
1 1/2 c. French breadcrumbs (homemade-see note)
2 tbsp. butter, melted

Drain spinach; press between layers of paper towels to remove excess moisture. Combine spinach, artichoke hearts, and the next five ingredients, stirring well. Spoon into a lightly greased 11 x 17 inch baking dish. Combine breadcrumbs and butter. Sprinkle over spinach mixture.

Bake uncovered at 375 °F for 25 minutes. Serve with assorted crackers, bagel chips or bread sticks.

Note: To get 1 1/2 cups French breadcrumbs, tear off a piece of a baguette. Pulse in a food processor until coarse crumbs form. Measure crumbs and repeat procedure until you have 1 1/2 cups.