▢30 ounces artichoke hearts 2 cans, drained, not in oil or marinated ▢2 cups fresh spinach chopped ▢1 8 oz cream cheese ▢½ cup mayo ▢1 cup fresh parmesan cheese ▢½ lemon ▢1 teaspoon garlic salt ▢1 teaspoon onion salt ▢fresh ground pepper
In a mixing bowl, using a hand held mixer, beat your room temperature cream cheese until it is smooth and fluffy, about 30-60 seconds.
Add in mayo, ½ cup parmesan cheese, juice from half a lemon, and lemon and garlic salts. Mix.
Chop artichoke hearts into bite size pieces, and rough chop spinach.