One of my husband’s favorites and a special request from him to make this for Super Bowl Sunday inspired me to post the recipe. . . . enjoy! Baked Spinach & Artichoke Dip 1 package of frozen spinach, thawed and excess water squeezed out 1 14 oz can artichoke hearts, drained and chopped 1/2 cup Parmesan cheese, grated 1 cup mozzarella cheese, shredded 1/2 teaspoon freshly ground black pepper 1/2 teaspoon garlic powder 1 teaspoon lemon juice 1/4 cup grated Parmesan cheese (for a crusty top) 2 cups homemade cream of mushroom soup (or, if you must, one can.  Try to find an organic variety without MSG!) There are two ways to cook this, depending on how you serve it. The original way is: Preheat oven to 350 degrees F. [... To read more, click here ...]