2 bunches spinach (if using frozen, defrost and drain)
2 tbsp. chopped onion
1 (6 oz.) jar marinated artichoke hearts
1/2 tsp. salt
1/4 tsp. pepper
1 (3 oz.) pkg. cream cheese, softened
1/2 c. dairy sour cream
1/3 c. grated Parmesan cheese

Wash spinach thoroughly and cook until tender, about 5 minutes. Drain, if necessary, and turn into a 1 quart casseorle. Add onion, undrained artichoke hearts, salt and pepper and mix lightly. Combine cheese and sour cream and blend thoroughly. Spoon over spinach and spread to cover with back of spoon. Sprinkle Parmesan cheese on top. Bake at 350 degrees 20 to 25 minutes. Makes 5 to 6 servings.