26 1/2 ozjars of marinated artichoke hearts, drained & chopped
12ozcream cheese, softened
1cupfreshly shredded parmesan cheese
2tbsfresh lemon juice
1loafFrench bread, to make bread crumbs and for dipping
1cupfreshly made bread crumbs
Preheat oven to 375°
Drain spinach and press between layers of paper towels to remove excess moisture. Combine spinach, artichoke hearts, cream cheese, parmesan cheese, sour cream, garlic, and lemon juice and mix well. Spoon into an 8x8 or 7x9 casserole dish.
Tear off a piece of French bread and pulse in food processor to make course crumbs. Continue the process until you have 1 cup of bread crumbs, mix well with melted butter and sprinkle over the dip.
Bake uncovered for about 25 minutes or until heated through and bread crumbs are toasted.
Serve with remaining toasted french bread, tortilla chips, or vegetables for dipping.