Spinach and Artichoke Dip

Ingredients:

• 2 Cups Chopped Baby Spinach
• 2 Cups Riccota Cheese
• 2 Artichokes
• 2 tsp Garlic Powder
• 1 tsp Salt
• 1 Cup Shredded Mozzarella Cheese
• 1/2 Cup Parmesan Cheese
• 1 1/2 Cups Plain Bread Crumbs

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1. 1. Preheat the oven to 375°. Chop the spinach.
2. 2. Remove the leaves, stem, & choke. I pull the leaves off, cut the choke out with a knife, scoop out the rest with a spoon and my hand, & cut stem off.
   
   MAKE SURE ALL OF THE CHOKE IS REMOVED! IT IS A CHOKING HAZARD!
3. 3. Finely chop the artichoke hearts. Mix the artichoke hearts, garlic, salt, cheese, & spinach in a medium mixing bowl.
4. 4. Put the mix in a brulee dish & top with the bread crumbs. Bake for about 20 minutes or until the cheese is melted & the bread crumbs are golden brown.

Serve hot! This recipe yields approximately 10 servings.