Artichoke Dip
  by Amy Rabb-Liu

1 can artichoke hearts, not marinated
1 box chopped spinach, thawed
2 cups shredded mozzarella
1 cup mayonaise
1 cup grated parmesan
1/8 cup dehydrated onion, or 1/2 fresh onion minced
Italian style bread crumbs
oil or butter or margarine

Drain the artichoke hearts, chop.

In wide, shallow, oven safe dish, mix all but last two
ingredients.  Mix thoroughly, smooth top, but do not
"smush" the ingredients down into the dish.  Cover
with dusting of bread crumbs.  Drizzle with oil, or
dot with butter/margarine.

Bake at 350 for about 25-30 minutes, until melted,
bubbly and lightly browned on top.  Serve at once.

Most delicious with pretzels and carrot sticks, but
also great with other firm veggies or spread on
baguette rounds or crackers.

Does the spinach cancel out all the cholesterol in the
other ingredients?