Note: We have been asked to bring this dish to many of our church social events. I've tried many versions of this popular recipe and this is my pick of them all. The recipe comes from one of my favorite cookbooks, Cooking with Smitty's Mom, which is a collection from Barbara Smith, Michael W Smith's mother. She was a caterer and loved to entertain. She writes about how she used each of her recipes and which recipes were favorites among her friends and family. I love reading the stories and I guess this book, along with the Taste of Home idea of publishing stories behind the recipes, inspired me to do the same. Often knowing the reasons why the recipe is a favorite inspires me to want to try it (or not to try it in some cases!).
1 can (14 oz) artichoke hearts, drained and chopped
1 pkg (10 oz) frozen chopped spinach, cooked and drained
1 cup shredded Monterey Jack or mozzarella cheese
1/8 tsp garlic powder
Dash of cayenne pepper
1 cup Parmesan cheese
1 cup mayonnaise
Dash of Worcestershire sauce
Mix the above ingredients well, and spoon into a lightly geased 1-quart casserole or souffle dish. Bake at 350 for 20 to 30 minutes. Serve with tortilla chips or crackers.
