BEST Spinach & Artichoke Dip

2 cans artichokes (in water), drained well

1 pkg frozen spinach, unchilled and drained well

1 1/4 cups mayonnaise, (real mayo)

1 1/4 cups grated Parmesan

4 oz mozzarella

4 cloves garlic

1-2 tsp cayenne pepper

Salt & pepper to taste

Juice from 1-2 lemons (seeds removed)

Preheat oven to 385 degrees. Place all ingredients into food processor (except mozzarella) and chop until fine, return to bowl and mix well. Taste for lemon, salt and pepper to your liking. Place in crock, top with mozzarella, put on lid and bake for 20-25 min. Remove lid and bake for additional 5-10 min until cheese starts to brown.

Was served with crostinis, would be good with any bread or salted bagel chips! Enjoyed at Sarah Dudgeon's / The Potter's House open studio celebration and was fantastic!