1 8oz package of cream cheese (room temperature)
1/3 cup of Mayo
2 cups of fresh spinach
1 can of artichoke hearts
3 roasted red peppers from jar
juice from half of a lemon
1 tbs olive oil
1 tsp garlic powder
salt & pepper for taste
1 tbs parmesan cheese
Saute spinach in olive oil and garlic powder till wilted - set aside till cool
In food processor mix artichoke hearts, red peppers, and lemon juice pulse till coarsely chopped
Beat cream cheese & mayo with mixer till smooth.
Stir all ingredients into cream cheese in bowl till well mixed.
Refrigerate for min 3 hours or overnight serve with pita chips, bread rounds, or crackers.