1 9 oz. package frozen Artichoke Hearts, defrosted, or 14 oz. can Artichoke Hearts (2 cans)
3 10 oz. package frozen chopped Spinach, defrosted
4 ½ lb. Cream Cheese
5 tbsps. Mayonnaise
6 tbsps. Butter (melted) or Olive Oil
7 tbsps. Milk
8 Pepper to taste
9 1/3 Cup fresh-grated Parmesan or Romano Cheese
Butter casserole dish.
If frozen Artichokes are used, cook according to instructions. Do not over cook. Drain the Artichokes, and place them on bottom of a 3 qt. casserole. Squeeze as much moisture as possible from the Spinach, and layer it on top of the Artichokes.
In an electric mixer blend the Cream Cheese, Mayo, and butter or oil until light and fluffy. Gradually beat in the Milk, and spread the mixture over the top of the Spinach. Sprinkle with Pepper and the Parmesan or Romano Cheese.
Bake, uncovered, at 375 degrees for 40 mins. or until the top is lightly browned.
You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time.
Serves approx. 10 – 12