This is a Southern Living recipe. FLORENTINE ARTICHOKE DIP 1 (10-ounce) package frozen chopped spinach, thawed 2 (6 1/2-ounce) jars marinated artichoke hearts, drained & chopped 3 garlic cloves, finely minced 1/2 cup mayonnaise 12 ounces cream cheese, softened 2 tablespoons fresh lemon juice 1 cup freshly shredded Parmesan cheese 1 1/2 cups French breadcrumbs, (homemade...see note) 2 tablespoons butter, melted DRAIN spinach; press between layers of paper towels to remove excess moisture. Drain and chop artichoke hearts. Combine spinach, artichoke hearts, garlic, and next 4 ingredients, stirring well. SPOON into a lightly greased 11" x 7" baking dish. Combine breadcrumbs and butter; sprinkle over spinach mixture. BAKE uncovered at 375° for 25 minutes. Serve with assorted crackers, bagel chips, or breadsticks NOTE: To get 1 1/2 cups breadcrumbs, tear off a piece of baguette. Pulse in a food processor until coarse crumbs form. Measure crumbs, tear off another chunk, and repeat procedure until you get 1 1/2 cups.

Beverly, that's the very same one I'm making this year! Very easy! I am subbing sour cream for the mayo, though, and I don't use the basil in it and gosh, it's delish! Basil tastes really strong to me, and I'm not crazy about "hot mayo" in dips, so that's why the change. Merry Christmas to all, Sooz

My test of these sorts of things is to ask myself how much I like spending the night worshiping the porcelain goddess. I usually answer "not at all" and err on the side of throwing it away.

Mayo typically doesn't freeze and thaw well....but there is enough other stuff in there that I think it would be fine. as for being watery? The vegetables have been cooked and should have released most of the water.....and I trust the spinach was squeezed a bit as well to get rid of the juice. The parm will go a long way toward sopping up any goo....I think ti will freeze just fine! Give it a good stir when thawed and of course defrost slowly preferably in the refrigerator.