2 jars marinated artichoke hearts
2 pkg. frozen spinach, thawed
1 (8 oz.) pkg. cream cheese
4 tbsp. softened butter
6 tbsp. milk
1/3 c. Parmesan cheese

Drain marinade from artichokes. Place hearts on bottom of casserole dish. Squeeze all moisture from spinach and lay on top of hearts. With mixer, beat cream cheese and butter until smooth. Gradually blend in milk. Place on top of spinach. Sprinkle with Parmesan cheese. Cover and refrigerate for 24 hours. Bake uncovered at 350 degrees for 45 minutes.