Spinach and Artichoke Dip

1 10-oz pkg frozen chopped spinach, thawed and squeezed dry
1 8-oz pkg cream cheese softened
3/4 cup grated parmesan cheese
1/4 cup mayonnaise
1 tsp lemon juice
1 tsp red pepper flakes
1 tsp garlic powder
1 14-oz can artichoke hearts, drained and chopped

Preheat oven to 350 F. Coat a 1-qt casserole dish with non-stick spray.

In a medium bowl, combine the spinach, cream cheese, parmesan cheese, mayonnaise, lemon juice, pepper flakes and garlic powder; beat until well blended. Stir in the artichokes, then spoon into the casserole dish.

Bake for 30-35 min or until heated through and the edges are golden brown.

Makes about 3 cups