2 (10 oz.) pkgs. frozen chopped spinach
1/2 c. butter
2 (3 oz.) pkgs. cream cheese
1 (8 1/2 oz.) jar artichoke hearts, drained & chopped
1/4 tsp. pepper
1 tbsp. lemon juice
1 tbsp. Parmesan cheese
1 tbsp. seasoned bread crumbs

Cook spinach according to package directions; drain well. Set aside. Combine butter and cream cheese in a saucepan; cook over low heat, stirring constantly, until butter is melted and cream cheese is softened.

Combine spinach, artichoke hearts, cream cheese mixture, pepper and lemon juice; stir well. Spoon into a lightly greased 1 1/2 quart casserole dish; sprinkle with cheese and bread crumbs. Bake at 325 degrees or until bubbly. Yield: 8 servings.