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

Drain marinade from artichokes. Distribute artichokes over the bottom of a shallow 1 1/2 quart casserole or 9 inch square baking dish, saving a few artichokes for garnish. Squeeze out as mush moisture as possible for spinach and arrange evenly over artichokes with a mixer, beat cream cheese and butter until smooth and fluffy; gradually blend in milk. Spread mixture over spinach. Sprinkle lightly with pepper, then dust with Parmesan cheese. (If you choose at this point, you may cover and refrigerate until next day.

Bake, uncovered, in a 375 degree oven for 40 minutes (50 minutes if refrigerated) or until top is lightly browned. Garnish with reserved artichokes. Makes about 6 servings.