4 (6 oz.) jars marinated artichoke hearts
3 (10 oz.) pkgs. frozen chopped spinach, thawed
2 (8 oz.) pkgs. cream cheese, softened
5 tbsp. butter, softened
3/4 c. milk
1/2 c. grated Parmesan cheese

Drain artichoke hearts and arrange in bottom of a greased 13 x 9 inch baking dish. Cover artichokes with thawed spinach. Cream together softened cream cheese and butter. Gradually add milk, stirring until mixture is creamy. Pour over artichokes and spinach. Top with Parmesan cheese. Cover and refrigerate for 24 hours. Bake 30 to 45 minutes at 350 degrees.