2 pkgs. frozen chopped spinach
1 (14-15oz.) can artichoke hearts, packed in water
1 stick butter
2 (8 oz.) cream cheese, room temperature
1/2 to 3/4 c. grated Romano cheese
1/4 c. diced onion, browned in butter

Cook and drain spinach. Mix soft cream cheese, melted butter with browned onion in it, and spinach until creamy (no lumps). Cut drained artichokes in half and place evenly in square buttered pyrex dish. Pour mixture over artichokes and top with grated cheese. Bake 30 minutes at 350 degrees, uncovered or until top is lightly browned.