• Two 10 oz packages frozen chopped spinach squeezed dry

• Two 8 oz cans artichoke hearts

• 1/2 pound fresh mushrooms sliced

• 6 T. butter

• 1 T. flour

• ½ cup milk

• 1/8 t. garlic powder

• ½ t. salt

• 1 cup mayonnaise

• 1 cup sour cream

• ¼ cup lemon juice

Sauté mushrooms in 4 T. butter.  Make a cream sauce with 2 T. butter, 1 T.
flour and milk.  Stir until thick.  Add white sauce to spinach and mushrooms.  Make a sauce by mixing mayonnaise, sour cream, and lemon juice.  Use a 9×12 Pyrex dish.  Spread artichoke hearts on bottom.  Add spinach mushroom mix.  Pour sour cream sauce over top of that.  Bake at 325 degrees for 15-20 minutes.