Artichoke Spinach Dip

• 1 gal. Canned artichoke hearts, drained, coarsely chopped
• 1-1/4 qt. PHILADELPHIA Original Cream Cheese, softened
• 1-1/4 qt. KRAFT MAYO Real Mayonnaise
• 1-1/4 qt. IQF chopped spinach, thawed, squeezed dry
• 2/3 cup garlic, minced
• 1/3 cup fresh lemon juice
• 1-1/2 Tbsp. Coarse ground black pepper

1. Place artichokes evenly in bottoms of 2 full-size hotel pans sprayed with cooking spray.
2. (Or, use one 1/3-size hotel pan for trial recipe.)
3. Beat cream cheese and mayonnaise in large bowl of electric mixer fitted with paddle attachment until well blended.
4. Add spinach, garlic, lemon juice and pepper; mix well.
5. Spread evenly over artichokes in pans.
6. Bake in 325F-convection oven for 20 to 30 minutes or until thoroughly heated (140F).

hearts, philadelphia original cream cheese, mayo, garlic, lemon juice, ground black pepper

Taken from www.kraftrecipes.com/recipes/artichoke-spinach-dip-97141.aspx (may not work)