Artichoke Spinach Dip

• 16 cups Canned artichoke hearts, drained, finely chopped
• 5 cups Philadelphia Brick Cream Cheese, softened
• 5 cups Salad Bowl Dressing
• 5 cups IQF chopped spinach, thawed, squeezed dry
• 1/4 cup garlic, minced
• 1/3 cup fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 3 Tbsp. chili flakes

1. Place artichokes evenly in bottoms of 60 ramekins (12 for trial size) sprayed with no stick cooking spray.
2. Beat cream cheese and dressing in large bowl of electric mixer fitted with paddle attachment until well blended.
3. Add spinach, garlic, lemon juice and pepper; mix well.
4. Divide mixture among ramekins and spread evenly over artichokes.
5. Bake in 325F convection oven for 20 to 30 minutes or until thoroughly heated (140F).

hearts, cream cheese, salad bowl dressing, garlic, lemon juice, chili flakes

Taken from www.kraftrecipes.com/recipes/artichoke-spinach-dip-94000.aspx (may not work)