Warm Spinach and Artichoke Dip

8 oz. cream cheese
2 c. mayonnaise
1 pkg. thawed and drained dry spinach
2 c. (5 oz.) shredded Parmesan cheese
1 can/jar artichoke hearts (not marinated), drained well and chopped

3/4 c. thinly sliced onion
1/2 c. minced celery
1/4 c. minced green onion
1 Tbs. freshly squeezed lemon juice
1 tsp. minced or pressed garlic
1/4 tsp. Tabasco

In a medium bowl, stir the cream cheese until soft, then beat in the mayonnaise until just blended. Do not overmix. Fold in the remaining ingredients.

Put the dip in a 9x13 inch dish or ovenproof serving dish. Smooth out the top, but do not pack down. The dip can be covered and refrigerated up to 2 days at this point.

Shortly before serving, preheat the oven to 425 degrees. Bake the dip until it just starts to bubble around the edges and the cheese has melted, about 8 to 12 min. Garnish with minced parsley or green onions and serve immediately.

This dip can be prepared up to 2 days in advance and baked when your guests are just starting to arrive. Serve with thin slices of baguette brushed with a little garlic herb seasoed olive oil, crackers, or tortilla chips.