1 pkg. frozen chopped spinach
1 can (14oz) quartered artichoke hearts
1 cup low-fat mayonnaise
1 cup shredded parmesan cheese
1/2 lg. red onion
Pumperknickel bread or tortilla chips & salsa

Preheat oven to 425 degrees. Thaw spinach and squeeze excess water from leaves. Drain artichoke hearts and cut into smaller pieces. Mix all ingredients and spread dip into a med-size baking dish. Sprinkle the top with parmesan cheese. Bake for 20-30 minutes, until cheese melts. Serve with pumperknickel bread (bread bowls make a nice serving dish!) or tortilla chips and salsa.

Stacy Hart-Vance