1/2 package (10 oz.) frozen chopped spinach, thawed
1 cup drained chopped artichoke hearts
1 cup reduced-fat or regular mayonnaise (Hellman's is best)
1 package (3 oz.) cream cheese - softened
1 onion (6 oz.), peeled and minced
1 clove garlic, pressed or minced
1 cup plus 2 tablespoons grated Parmesan cheese
1/8 teaspoon pepper
1/2 teaspoon paprika
Squeeze spinach to remove liquid. With a mixer, beat spinach, artichoke hearts, mayonnaise, cream cheese, onion, garlic, 1 cup Parmesan cheese, and pepper until thoroughly combined.
Mound mixture in a 3- to 4-cup baking dish. Sprinkle evenly with 2 tablespoons Parmesan cheese and the paprika.
Bake in a 350° oven until hot in center and lightly browned on top, 25 to 30 minutes.
You can make the cheese mixture up to 2 days ahead, cover, and chill, then bake uncovered.
I serve this with thinly sliced and toasted baguettes -
Slice the bread and arrange on a cookie sheet. Brush with olive oil that has pressed garlic and lightly sprinkle with Parmesan cheese. Toast in a 375 degree oven for 15 minutes or until evenly browned.